2 lb. unpeeled large or jumbo shrimp
1 Cup vegetable oil
1 Cup lemon juice
2 tsp. dry Italian salad dressing mix
2 tsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
4 Tbs. brown sugar
2 Tbs. soy sauce
1/2 Cup chopped scallions

Wash shrimp and drain on paper towels.

Mix oil, lemon juice, salad dressing mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover with the marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring occasionally.
Grease and preheat grill.

Lift shrimp from marinade with slotted spoon and place in grill. Grill about 4-5 minutes, brushing with marinade. Pour remaining marinade into pan. Stir in the brown sugar, soy sauce and onion. Heat
to boiling. Serve as a dip for shrimp.

Serves 8.

B-man :smiley: