Ingredients
2 lbs shrimp, peeled and deveined
½ cup honey
½ cup butter, melted
¼ cup Worcestershire sauce
1 tsp garlic powder
4 tbsp white wine
4 tbsp Italian dressing
⅔ cup Worcestershire sauce
Skewers: if using bamboo or wood, soak in warm water for half an hour before use.
Method
Mix garlic powder and black pepper in a large bowl with ⅔ cup Worcestershire, wine, and Italian dressing. Add shrimp and toss to coat. Cover and marinate in the refrigerator for one hour. Preheat the grill on high. Thread shrimp onto skewers, piercing the tail first, then once near the head. Discard marinade. In a small bowl, stir together honey, melted butter, and remaining Worcestershire sauce for basting. Lightly oil grill grate and cook skewers for 3-4 minutes on each side, or until done. Baste occasionally.
A great addition to this dish is a mix of onion, bell pepper, and mushrooms. Cut the veggies into large pieces and soak them in the marinade with the shrimp. Thread onto skewers with the shrimp.