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.