2 pounds shelled, cleaned deveined jumbo shrimp
12 pineapple chunks
1 pound large fresh, mushrooms, quartered
3 large dill pickles, cut into thirds
3 tbsp canola oil
3 tbsp white vinegar
4 dashes Worcestershire sauce
dash Tabasco sauce
1 minced clove garlic
3/4 cup catsup

Combine all ingredients except shrimp, mushrooms, pineapple and pickles in a bowl. Place shrimp and mushrooms in a deep platter. Pour sauce over shrimp and mushrooms. Let stand 30 minutes. Remove shrimp and mushrooms; pour sauce into a cup. On lightly greased skewers alternate pickles, shrimp, pineapple and mushrooms. Brush with sauce. Cook 4’~ from heat, turning constantly for 10-15 minutes. Remove to a platter. Brush with remaining sauce. Recipe serves 6.