2 lbs. shrimp
1/2 c. olive 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. garlic
1/2 tsp. salt

Shell raw shrimp. Set aside. Combine all other ingredients. Mix well. Add shrimp and store in refrigerator overnight.

DIP:

Juice of 2 lemons
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1/2 lb. butter

Melt butter and combine with other ingredients. Serve hot. Skewer shrimp and grill.