Carolina Grilled Shrimp

Carolina Grilled Shrimp

Carolinians love grilled shrimp - and these have a mild "afterburner" effect.

• Four 12-inch wooden skewers
• 1 pound jumbo raw shrimp (16/20 count)
• 2 tablespoons olive oil
• 1/4 cup chili sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper

Soak wooden skewers in water for 30 minutes. Peel shrimp, de-vein if desired. Thread shrimp onto skewers. Place in a 13 by 9-inch baking dish.

Whisk together olive oil and next 5 ingredients in a bowl; pour over shrimp. Cover and chill 20 minutes. Remove shrimp from marinade, discarding marinade. Grill shrimp over medium-high heat, covered with grill lid 2 to 3 minutes on each side just until shrimp turns pink. 

Serves four.