• 2 pounds shrimp (as large as you can find them)

• Marinade
• 1 cup olive oil
• 1/2 cup Jim Beam(r) Kentucky Straight Bourbon Whiskey
• 1 teaspoon salt
• 2 cloves garlic (chopped)
• 1 tablespoon horseradish
• 1 tablespoon Bavarian mustard
• 1/3 cup chili sauce
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1 tablespoon basil

Directions:

Combine all marinade ingredients in bowl. Shell and de-vein the shrimp, leaving the tails on. Add shrimp to marinade for 3 to 6 hours. String the shrimp on skewers. Grill for 3 minutes per side over very hot coals. For best results, use marinade as dipping sauce.