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1/2 c. dry white wine
1/4 c. olive oil
1/2 onion, chopped
1/4 c. fresh lemon juice
2 tbsp. sweet vermouth
2 tbsp. chopped fresh parsley
1 tbsp. fresh cilantro (minced)
1 tbsp. white wine Worcestershire Sauce
2 cloves garlic, crushed
1 1/2 tsp. celery powder
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. (scant) ground ginger
30 uncooked med. shrimp, deveined
20 cherry tomatoes
10 bamboo skewers (soaked in water for 1 hour)

Mix first 13 ingredients in a shallow dish. Add shrimp and toss to coat. Cover and refrigerate for 3 hours. Remove shrimp from marinade; reserve marinade. Thread 3 shrimp and 2 tomatoes alternately on each skewer.

Prepare barbeque (medium heat). Place skewers on grill and cook until shrimp are just pink, basting with marinade. Cook about 2 minutes per side. Serve hot or at room temperature.

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