Charcoal-Grilled Shrimp

2 pounds fresh or frozen large shrimp, shelled and deveined
1/2 cup olive or cooking oil
1/2 cup finely chopped onion
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup finely snipped parsley
1 tbsp. Worcestershire sauce
1 tsp. dillweed
1/2 tsp. salt

Thaw shrimp if frozen. Combine oil, onion, wine, lemon juice, parsley, Worcestershire, dillweed, and salt. Place shrimp in plastic bag set in deep bowl. Pour marinade mixture over shrimp. Close bag. Marinate 3 to 4 hours in the refrigerator. Drain shrimp, reserving marinade. Place shrimp in well-greased wire grill basket or on 24×18-inch piece of heavy-duty foil. Grill over hot coals for 15 to 20 minutes, turning basket or individual shrimp often and basting with marinade. Make 6 servings.