1/2 c. vegetable oil
1/4 c. red wine
1/4 c. soy sauce
1 tsp[. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. minced fresh parsley
2 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper

48 lg. raw shrimp (2 lb.), shelled (except for tail), deveined, rinsed &
patted dry
16 (10 to 12 inch) skewers

Put marinade ingredients into a large bowl and whisk until well blended. Add shrimp and marinade at least 10 minutes but not more than 30 minutes, stirring once. Remove shrimp.

Drain marinade into a medium size saucepan. Bring to a boil, reduce heat and simmer 3 to 4 minutes. Meanwhile thread 6 shrimp on 2 skewers, place one threw the top of six and one threw the bottom. Continue to do all the shrimp.

Cook shrimp 4 to 6 inches above hot coals 1 1/2 to 2 minutes per side until pink and just barely opaque in center.