Peel and devein shrimp. Stir together oil, Pickapeppa sauce, preserves,
honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic.
Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve
marinade. Thread shrimp on skewers and barbeque over medium heat.
Shrimp are done when they turn white throughout. Try not to overcook
as that makes them tough and chewy. Posted to the BBQ List by Carey
Starzinger on May 20, 1996.
