MARINADE:

1 c. dry white wine
1 c. olive oil
1/2 c. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
16+ lg. shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating.

Grill until shrimp just become opaque basting occasionally, about 3 minutes per side.