Makes about 32 pieces, serving 8 as an appetizer
For the shrimp and marinade:
24 jumbo shrimp (about 2 pounds), shelled and deveined
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
For the mop sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Louisiana-style hot sauce, such as Frank's or Crystal, or your favorite hot sauce
You'll also need:
12 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained
Rinse the shrimp under cold running water, then blot dry with paper towels.
Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large mixing bowl. Stir in the shrimp and let the marinate in the refridgerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)
Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce. Reserve 1/2 of the sauce for serving.
Setup the grill for direct grilling and preheat to high.
When ready to cook, drain the marinade off the shrimp and discard the marinade. Thread three shrimp on each skewer, inserting it near the head and tail ends so that the shrimp curls like the letter "C". Brush and oil the grill grate. Arrange the the skewered shrimp on the hot grill grate turning the heat down to medium.
Grill the shrimp until just cooked through, about 2 to 3 minutes per side. Mop the shrimp with 1/2 of the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.
To serve, unskewer the shrimp, place in a large bowl, and pour the reserved mop sauce over them. Toss gently.
