BARBECUED SHRIMP (for four)

1-1/2 pounds (20 to 24) large shrimp

1 cup olive oil

1 teaspoon salt

2 cloves garlic, minced

¼ cup chili sauce

3 tablespoons Worcestershire sauce

½ teaspoon Tabasco, more to taste

1 teaspoon basil

____________

1.   Shell and devein shrimp, leaving the tail shells on.  Arrange in a shallow oblong dish approximately 6 by 9 inches.

2.   Mix the seasonings well and pour over the shrimp.  Toss thoroughly and allow to stand for several hours, turning occasionally.

3.   To broil over charcoal, string the shrimp on metal or bamboo skewers and invite each person to grill his own over medium coals, or place all the shrimp on a wire grill and broil them over the coals.

4.   To broil in a gas or electric broiler, arrange the shrimp on a flat pan and run under the broiler about 4 inches from the heat unit for about 3 to 5 minutes, turning once, or until the shrimp have turned color and the flesh is tender.

Here shrimp are served with succotash and sauteed watercress and radicchio with hot pepper vinegar.

adapted from James Beard, American Cookery