1/2 c. oil
1/4 c. red wine
1/4 c. soy sauce
1 tsp. fresh grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh, minced parsley
2 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. red pepper
48 lg. raw shrimp (about 2 lbs.), shelled (except for tail), deveined, rinsed,
and patted dry
16 (10-12 inch) skewers (if using bamboo, soak in water 1 hour)

Mix all ingredients, except for shrimp, into a large bowl and whisk until well blended. Add shrimp and marinate at least 10 minutes but not more than 30 minutes, stirring once. Drain marinade into a medium size saucepan. Bring to a boil; reduce heat and simmer 3-4 minutes. Meanwhile, thread 6 shrimp on 2 skewers. Cook shrimp 4-6 inches above hot coals 1 1/2 to 2 minutes per side until pink and just barely opaque in center. Serve with hot marinade as a dipping sauce. Yield: 8 servings.