2 lbs. raw, med. shrimp
1 c. olive oil
1/4 c. chili sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. bottled red pepper sauce
2 garlic cloves, mashed
3 tbsp. lemon juice

Shell and devein shrimp, leaving tail attached. In bowl, mix shrimp with remaining ingredients until well blended; marinate at room temperature one hour. Spear shrimp on skewers; grill 8 inches above gray coals 5 minutes per side. Serves 4.