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Serves 6
4 tablespoons salad oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 tablespoons chili sauce
6 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce
1/2 cup minced parsley
2 pounds large (26-30 per pound) shrimp, shelled and deveined
4 tablespoons melted butter or margarine
Combine oil, salt, pepper, garlic powder, chili sauce, vinegar, Worcestershire sauce, hot pepper sauce and parsley. Pour over shrimp; cover and refrigerate for 1 to 2 hours. Remove shrimp from marinade, saving remaining marinade. Thread shrimp onto skewers and place on greased grill 4 to 6 inches above a bed of low-glowing coals. Cook, turning and basting with reserved marinade, for about 4 minutes on each side or until shrimp turn pink.
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