2 pounds jumbo shrimp,                                                               ¼ tsp paprika

   Peeled (tails on) and deveined                                                   ¼ tsp salt

2 Tbsp olive oil                                                                             1/8 tsp black pepper

2 Tbsp white wine vinegar                                                            1/8 tsp red pepper flakes

1 ½ Tbsp crushed garlic                                                                 12 bamboo skewers

1 Tbsp chopped fresh parsley

In a large glass bowl combine shrimp olive oil, vinegar, garlic, parsley, paprika, salt, pepper. Cover and refrigerate for 1 hour. Preheat grill. Skewer shrimp, reserving marinade. Place on grill, baste with marinade, and cook for 3 minutes. Turn and baste once more and cook until no longer pink, about 3 more minutes. Serve immediately with Cuzzy’s Key West Sauces.