Peel and clean the shrimp. Combine all the other ingredients in a small bowl. Place the shrimp in a glass or crockery bowl, pour the marinade over the shrimp, and refrigerate for 1 hour or more. Meanwhile, soak bamboo skewers in water and prepare the grill. When the coals are white-hot, place the shrimp on the skewers and then onto the grill, reserving the marinade. Grill the shrimp about 2 minutes on each side, just until they curl and turn pink inside, brushing frequently with the marinade. This recipe serves 6.

Recipe Source: MARY EMMERLING'S AT HOME IN THE COUNTRY by Mary Emmerling (c) 1991 Clarkson N. Potter, Inc., New York - 168 pages - $30.00 As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-08-1995