1/4 c. diced onions
1 tbsp. brown sugar
1 tbsp. dry mustard
1/4 tsp. garlic powder
1 tbsp. white vinegar
1/2 c. catsup
Dash Tabasco
2 tbsp. rosemary, chopped
24 unpeeled jumbo shrimp
1 lemon, cut into wedges

Coat a non stick skillet with Pam cooking spray. Place over medium heat and saute onion until tender. Remove from heat and add brown sugar, dry mustard, garlic powder, white vinegar, Tabasco and catsup. Stir well and let stand 2 to 3 hours. Peel and devein shrimp. Place in a shallow dish. Pour marinade over shrimp turning to coat on both sides. Cover and chill one hour. Thread tail and neck of shrimp onto skewer so shrimp will lie flat. Grill over medium flame 3 to 4 minutes on each side until shrimp turns pink. Squeeze lemon juice over shrimp and serve. Makes 4 servings.