HOT'N SPICY SHRIMP

Ingredients

• 1/2 CUP VEGETABLE OIL
• 1/2 CUP CHILI SAUCE
• 1/2 CUP KETCHUP
• 1/3 CUP FRESHLY SQUEEZED LEMON JUICE
• 1/4 CUP WORCESTERSHIRE SAUCE
• 2 TABLESPOONS GRAVY MASTER OR KITCHEN BOQUET
• 1 TEASPOON SOY SAUCE
• 2 TABLESPOONS MINCED GARLIC
• 1 TABLESPOON BROWN SUGAR - PACKED
• 1 LEMON CUT INTO WEDGES
• 2 LBS. LARGE SHRIMP (20-25 COUNT) SHELLED AND DEVEINED
• BAMBOO SKEWERS SOAKED 30 MINUTES IN WATER TO COVER