Marinate at room temperature for about 2 hours, stirring every half hour.
Cook the shrimp over hot coals for two to five minutes, turn and cook an additional two to five minutes.
Meanwhile, place the marinade in a saucepan and heat over a high flame until the sauce starts to bubble.
Or place shrimp in a single layer along with the sauce in a large ovenproof baking dish and place under the broiler for three to five minutes, basting occasionally.
Turn the shrimp over and broil an additional three to five minutes.
Serve the shrimp in individual bowls along with some of the sauce, or on plates with sauce on the side.
The idea is to pick up the shrimp by the tails and dip them in the sauce.
Serve with hot Italian or French bread for sopping up the extra sauce.