Note: Using already shelled and deveined shrimp is a real timesaver.
1. In a large bowl, combine olive oil, Cajun rub, lemon juice, parsley, honey, and Worcestershire sauce and mix well. Add shrimp and toss to coat with seasoning mixture. Refrigerate for 25 minutes to 1 hour.
2. If using bamboo skewers, soak 8 skewers for at least 15 minutes while shrimp marinates.
3. When ready to cook, preheat grill to medium hot and thread shrimp onto prepared bamboo or metal skewers. Place shrimp skewers on grill and cook for about 3 minutes on each side, or until shrimp turn pink and are lightly charred on both sides. Be careful not to overcook.
4. To serve, remove shrimp from skewers as soon as they're done grilling and place on a serving plate. (If using metal skewers, remember they may still be hot.) Garnish with lemon wedges and serve immediately.
Source: Hannaford fresh Magazine, July - August 2008