24 extra large shrimp (about 1 1/2 pounds), shelled and deveined. Shelling and deveined the shrimp can be done up to 24 hours ahead; just make sure to put ice over the shrimp and refrigerate so they stay cold. If you prefer, you can marinate the shrimp overnight. To avoid a last minute rush, thread the shrimp on skewers and refrigerate, covered, several hours before grilling.

MARINADE:

3 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. crushed dried red peppers

Place shrimp in a large colander set over a shallow bowl and cover with ice. Cover with foil and refrigerate until ready to use.

Combine marinade ingredients in a large bowl. Remove ice from shrimp; pat shrimp dry and add marinade; toss to coat. Marinate, covered and refrigerate 2- 6 hours or overnight. Thread skewers (2-3 shrimp on each), going through tail and head ends of shrimp. Grill shrimp over a hot grill until cooked through, about 2 minutes per side, depending on heat of the grill.

Cool slightly. To serve, remove shrimp from skewers and arrange on a large platter. Garnish with sprigs of parsley and fresh lime or lemon wedges. Serve hot from the grill or at room temperature. 8 servings.