Ingredients
1/2 cup canola oil1/4 cup minced fresh parsley3 tablespoons chili sauce2 tablespoons cider vinegar1 tablespoon Worcestershire sauce2 garlic cloves, minced1 teaspoon coarsely ground pepper1/2 teaspoon salt3/4 pound uncooked large shrimp, peeled and deveined
Preparation
In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.
