2 lb. med. sized shrimp
1 tsp. chile powder
1 tbsp. vinegar
1/4 tsp. pepper
1 clove garlic, minced or mashed
1 tsp. salt
1 tsp. basil
1 tbsp. finely chopped fresh mint or 1 tsp. dried mint
3/4 c. salad oil

Wash, shell and devein the shrimp (or use about 1 1/2 pounds frozen deveined large shrimp, they need not be thawed).

In large bowl or glass jar, blend the chile powder with the vinegar, pepper, garlic, salt, basil and mint. Stir in the oil and shake or mix well. Pour over the shrimp, cover the dish and marinate in the refrigerator for 4 hours or overnight.

Thread the shrimp on skewers and grill over charcoal for 6 to 10 minutes (depending on size), turning once and basting liberally with the marinade. (Or arrange unskewered shrimp on a broiler rack and broil in the oven, turning once and basting well.) Makes 50 appetizers, or 4 to 6 serving as a main dish.