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. shrimp (2 lb.) shelled, deveined, rinsed & patted dry
16 (10 to 12 inch) skewers (if bamboo, soak in water for 1 hour)

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

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.

To grill: Cook shrimp 4 to 6 inches above hot coals for 1 1/2 to 2 minutes per side until pink and just barely opaque in center. To broil: Broil 4 to 6 inches from heat source as directed.

Serve with hot marinade as a dipping sauce.