2 tbsp. olive oil
Juice of 1 sm. lemon (2 tbsp.)
2 tbsp. finely chopped fresh parsley
1 tbsp. ground fresh ginger root
1 tbsp. Dijon mustard
2 tsp. ground coriander seeds
1 tsp. coarse salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 tsp. chopped thyme or 1/2 tsp. dried thyme
45 lg. shrimp (2 lbs.), deveined but NOT shelled

Pat dry shrimp. Mix ingredients; add shrimp. Marinate 30 minutes at room temperature or overnight in refrigerator. Use bamboo skewers soaked 1 hour in water. Double skewer shrimp. Barbecue over medium flame 3-4 minutes each side.