2 lb. lg. shrimp, shelled and deveined
1/2 c. olive oil
1/2 c. finely chopped onions
1/2 c. dry white wine
1/4 c. lemon juice
1/4 c. finely snipped parsley
1 tbsp. Worcestershire sauce
1 tsp. dill weed
1/2 tsp. salt

Combine all ingredients; then add cleaned shrimp. Put into a plastic bag. Pour marinade mixture over shrimp in plastic bag. Close bag and marinate 3-4 hours in refrigerator. Drain, reserving marinade. Place shrimp in well greased wire grill basket or on heavy duty foil. Grill over hot coals for 15-20 minutes turning basket or individual shrimp often, basting with marinade. Serve 4 large helpings.