Barbecued Shrimp

• 1 to 2 cloves garlic
• 1/2 c. cooking oil
• 1 tsp. salt
• 1 tsp. coarsely ground pepper
• 3 Tbsp. chili sauce
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. vinegar
• 1/4 c. chopped parsley
• dash of hot pepper sauce
• 3 lb. shelled, deveined uncooked shrimp

1. Crush garlic and blend with cooking oil, salt, ground pepper, chili sauce, Worcestershire sauce, vinegar, chopped parsley and hot pepper sauce.
2. Use a blender if you have one.
3. Rinse 3 pounds of shelled, deveined, large uncooked shrimp.
4. Drain and arrange on 8 skewers.
5. Set the skewers over a baking pan.
6. Brush shrimp with the sauce.
7. Cover with Saran Wrap and allow to stand overnight or at least 4 hours in the refrigerator.
8. When ready to use, broil for 10 minutes, turning frequently and brushing with the marinade when you do.
9. Serve on freshly cooked rice.
10. Garnish with chicory and tiny skewers of orange sections, olives and pickles.
11. Makes 8 servings.

garlic, cooking oil, salt, ground pepper, chili sauce, worcestershire sauce, vinegar, parsley, pepper sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754497 (may not work)