1/2 c. vegetable oil
1/4 c. each red wine and soy sauce
1 tsp. grated lemon peel
1/4 c. fresh lemon juice
2 tbsp. each red wine vinegar and Worcestershire sauce
1 tbsp. dry mustard
1/2 tbsp. each paprika and minced garlic
1/4 tsp. red pepper
48 lg. raw shrimp
10-12 inch skewers, if bamboo soak in water 1 hour

1. Put marinade ingredients 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.

2. Drain marinade into a medium saucepan. Bring to a boil, reduce heat and simmer 3 to 4 minutes. Meanwhile thread 6 shrimp on 2 skewers.

3. To grill: Cook shrimp 4 to 6 inches above hot coals 1 1/2 to 2 minutes per side until pink and just barely opaque in center.

4. Serve with hot marinade as a dipping sauce.

Suggested side dishes - green salad and rice dish. Makes 8 servings.