Peel and devein shrimp, leaving tails attached, if desired. In small bowl, stir together marinade and Worcestershire sauce.
Place shrimp in plastic bag set in shallow dish. Pour marinade mixture over shrimp. Seal bag. Marinate in refrigerator 30 minutes to 1 hour.
Preheat grill to medium-high. Drain shrimp, discarding marinade. Thread shrimp onto 6 to 8 long skewers.** Sprinkle shrimp with Creole or Cajun seasoning. Grill on rack of uncovered grill directly over heat 8 to 12 minutes or until shrimp turn opaque, turning once. Remove from grill. Drizzle with lemon juice and garnish with parsley, if desired.
Originally Submitted
7/19/2008
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