Serves 4-6

Preparation time:

Refrigeration Time: 30-120 minutes

Ingredients - marinade:

• 1⁄2 cup olive oil

• 1⁄2 cup finely chopped fresh basil (can use dry in a pinch, but only 2 tablespoons)

• 4 garlic cloves - crushed

• 2 tablespoons white wine vinegar

• 1 tablespoon Worcestershire sauce

• 1 1⁄2 teaspoons hot pepper sauce

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon ground black pepper

• 1 teaspoon crushed red pepper

Ingredients - additional:

• 36 uncooked jumbo shrimp, peeled, deveined (about 2 pounds)

• Rice - optional

Directions:

  1. In a small bowl, whisk marinade ingredients; divide into:

• 2⁄3 for initial marinade

• 1⁄3 when serving

  1. Place shrimp in a bowl and cover with 2⁄3 marinade

  2. Cover and chill shrimp and reserved marinade at least 30 minutes and up to 2 hours

  3. Heat barbeque to medium to high

  4. Thread 8 shrimp onto 12-14 inch-long metal skewers

  5. Grill shrimp with some marinade still clinging until just opaque in center (approximately 2 - 2 1⁄2 minutes per side)

  6. Remove shrimp from skewers and place in a bowl

  7. Heat reserved marinade and spoon over grilled shrimp and serve over rice