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Skewered Shrimp


  • 3 pounds jumbo shrimp
  • 1 cup vegetable oil
  • 1 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Accent
  • 3 tablespoons salt
  • 1/2 teaspoon Tabasco sauce


  1. Peel and devein the shrimp.
  2. Combine remaining ingredients, then marinate shrimp overnight in the sauce.
  3. When ready to grill, alternate on skewers a shrimp, which has been wrapped in a strip of raw bacon, with a bud of garlic.
  4. Place the filled skewers over a charcoal fire and cook very slowly, basting frequently with the marinade.