Shrimp en Brochette recipe

36 large shrimp, shelled
1/2 cup lemon juice
1/2 cup dry white wine
1/2 cup vegetable oil
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Salt and pepper
36 pineapple chunks (canned is fine)

Marinate shrimp for 1 hour in a mixture of the lemon juice, wine, oil, Worcestershire sauce, soy sauce, salt and pepper. Alternate on skewers with pineapple chunks (6 shrimp and 6 pineapple chunks per skewer). Grill until shrimp is cooked, basting with marinade while cooking.

Serves 6.