Ingredients:
1/2 cup canola oil
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 pound uncooked large shrimp
Directions:
In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp. Seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade. Thread shrimp on skewers. If using wooden skewers, make sure to soak in water for at least 4 hours. Grill shrimp over medium heat for 2 to 4 minutes on each side or until shrimp turn pink, turning once. Serve with lemon wedges.
