Hot'n Spicy BBQ Shrimp

Seafood

1/2 cup Vegetable oil
1/2 cup Chili sauce
1/2 cup Catsup
1/3 cup fresh squeezed lemon juice
1/4 cup Worcestershire sauce
2 tablespoons Gravy Master or Kitchen Bouquet
1 teaspoon Soy sauce
1 teaspoon Tabasco sauce
2 tablespoons Minced garlic
1 tablespoon Dark brown sugar - packed
1 Lemon cut in wedges
2 pounds Large shrimp; (20 - 25 count)
Shelled and deveined
Bamboo skewers - soaked 30
Minutes in water to cover

In a zip-lock plastic bag and pour marinade over; close bag and refrigerate for 24 hours, turning several times; remove shrimp from marinade and drain; thread on skewers with lemon wedges; broil/grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done; DO NOT OVERCOOK! Serve immediately with any remaining marinade.