2 pounds large shrimp in the shell
1/3 cup safflower oil
1/2 cup fresh lime juice
3 tablespoons dry white wine or vermouth
1 tablespoon minced shallots or green onions (white part only)
1 clove garlic minced
1 teaspoon salt
1 1/2 teaspoons minced fresh dill
Several dashes Tabasco® sauce
Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients, and pour over shrimp, reserving about a quarter cup for brushing while cooking. Cover, and chill several hours or overnight. Drain the shrimp.
Thread shrimp on skewers, or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade, until pink and cooked through, about 8 to 10 minutes. Serve with wooden picks.