Australian-Style Barbecued Shrimp Recipe

2 lbs of raw, deveined, and washed jumbo shrimp with tails; 1/4 cup lime juice; 1/4 cup olive oil; a good handful of finely chopped fresh parsely; a couple of sprinkles of hot pepper flakes (optional); salt; freshly ground black pepper; 2 cloves of crushed garlic.

Soak wooden skewers for 1 hour (but preferably use metal ones) and defrost the shrimp (run cold water over them). Add all the ingredients except the shrimp to a large bowl and mix together. Add shrimp and mix to cover in marinade and refrigerate for 30 minutes. Skewer the shrimp (about 5 or 6 per skewer) and cook over coals for 2 minutes each side or until opaque. Eat with a "cold tinny".