Skewered Shrimp 3 pounds jumbo shrimp 1 cup vegetable oil 1 cup red wine vinegar 2 tablespoons Worcestershire sauce 1 teaspoon Accent® 3 tablespoons salt 1/2 teaspoon Tabasco sauce Peel and devein the shrimp. Combine remaining ingredients, then marinate shrimp overnight in the sauce. When ready to grill, alternate on skewers a shrimp, which has been wrapped in a strip of raw bacon, with a bud of garlic. Place the filled skewers over a charcoal fire and cook very slowly, basting frequently with the marinade.