This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Sharon Limpus.
2 pounds large or jumbo raw shrimp, shelled
1/4 cup oil
1/4 cup butter
4 cloves garlic, chopped fine or crushed
5 dashes Tabasco sauce
1/2 teaspoon fresh-ground black pepper
In saucepan melt butter, add oil and saute garlic a minute or two. Add Tabasco sauce and black pepper. Remove from heat.
Thread shrimp on skewers, brush with sauce and cook over coals until shrimp turns pink. Do not overcook.
NOTE: If using bamboo skewers, soak overnight in water to prevent burning.