Bourbon Barbecued Shrimp

2 pounds jumbo shrimp (16-20 count)
1 cup olive oil
1/2 cup straight bourbon whiskey
1 teaspoon salt
2 cloves garlic — chopped
1 tablespoon horseradish
1 tablespoon Bavarian-style mustard
1/3 cup chili sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 tablespoon dried basil
olive oil for brushing on the grill
Recipe Instructions
Shell and devein shrimp, leaving tails on. Combine remaining ingred. for marinade in bowl. Remove and reserve about 1/2 cup for basting, and about 1/3 cup for use as dipping sauce.

Pour remaiming marinade into 13×9″ glass baking dish. Add shrimp; turning to coat. Refrigerate 3-6 hrs. Thread shrimp onto skewers. If using gas grill, preheat 10 min., then brush olive oil on grill to prevent sticking. Once coals are very hot, grill shrimp 3 min. per side, basting frequently with reserved marinade (bulb baster works well) and allowing to flame. Flaming sears the marinade and forms a crust. Pass with reserved dipping sauce as desired.