Soak wood skewers. Cut 1 lb. large shrimp down back, leaving shell on, remove vein. Sprinkle with mixture of 1/4 cup white Worcestershire sauce, 1/4 teaspoon hot sauce and 1/2 teaspoon Cajun spice.

Place shrimp on skewers in non-metallic container, basting with sauce. Leave in refrigerator until time to cook. Grill 3 to 5 minutes, turning frequently.