Marinade for 2 pounds shrimps: Pepper Juice of 1 lime 1/4 c. olive oil 1/4 c. soy sauce 2 tbsp. chopped parsley 1 tbsp. chopped onion

Dip for shrimp: 1/4 c. Worcestershire sauce 2 tbsp. lime juice 1/2 tsp. Tabasco sauce 1 clove garlic, crushed Salt to taste

Remove legs of shrimp and marinate for 2 hours. Remove from marinade and place shrimp on skewers. Cook on medium heat on barbeque grill for 15 minutes. Serve dip alongside skewered shrimp. Guests peel their shrimp. A bit messy but worth it.