speared shrimp

1/2 cup chili sauce
2 tablespoons dark corn syrup
2 tablespoons red wine vinegar
1/4 cup olive oil
2 garlic cloves
1/4 cup fresh parsley
Salt and pepper to taste
2 pounds shrimp, shelled
2 lemons, cut into wedges

Place chili sauce, corn syrup, vinegar, oil, garlic, parsley, salt and pepper in bowl of food processor or blender and process until smooth. Thread shrimp and lemon wedges on skewers, place in and shallow pan and cover with sauce mixture. Marinate one hour. Remove from marinade and grill over medium heat, brushing with marinade, just until shrimp lose their translucency, about 5 minutes. Squeeze juice from hot lemon over shrimp.

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