• Peeled & deveined large shrimp uncooked 1.4 kg or 3 lbs
• Water 2 L or 8 cups
• Packed golden brown sugar 150 mL or 2/3 cup
• Salt 150 mL or 2/3 cup
• Olive oil 50 mL or 1/4 cup
• Dry white wine 50 mL or 1/4 cup
• Garlic cloves, minced 12 mL or 2 1/2 tsp
• Chopped fresh parsley 30 mL or 2 tbsp
• Dried crushed red pepper 30 mL or 2 tbsp
• Salt and pepper

1. Stir water, brown sugar, and salt in a large bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
2. Whisk olive oil, white wine, garlic, parsley and crushed red pepper in clean large bowl. Add shrimp and stir. Marinate 30 minutes, stirring occasionally.
3. Place 4 - 5 shrimps on a wooden skewer. Repeat until rest of shrimp are skewered. Grill over high heat for 2 - 3 minutes per side, or until shrimps are pink and their flesh is opaque. Season with salt and pepper to taste.

Yield: approx 12 skewers of 4 - 5 shrimps each.