Ingredients
1/2
cup finely chopped fresh basil
2
tbsp white wine vinegar
1
tbsp Worcestershire sauce
1
1/2 tsp hot pepper sauce
1/2
tsp ground black pepper
36
uncooked large shrimp, peeled, deveined (about 2 pounds)
Directions
1.
Whisk first 8 ingredients in small bowl.
2.
Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
3.
Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
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