2 lbs. large shrimp, shelled and deveined
1/2 c. olive or cooking oil
1/2 c. finely chopped onion
1/2 c. dry white wine
1/4 c. lemon juice
1/4 c. finely snipped parsley
1 tbsp. Worcestershire sauce
1 tsp. dillweed
1/2 tsp. salt

Combine oil, onion, wine, lemon juice, parsley, Worcestershire, dillweed and salt. Place shrimp in plastic bag. Pour marinade mixture over shrimp. Close bag. Marinate 3 to 4 hours in refrigerator. Drain, reserving marinade. Place shrimp in well greased wire grill basket or on heavy duty foil. Grill over hot coals for 15 to 20 minutes, turning basket or individual shrimp often, basting with marinade.