Instructions: Prepare a medium-hot barbecue fire. Scrap then oil the grill rack or coat with nonstick vegetable spray. If using bamboo skewers, soak them at least 30 minutes in cold water.

In a small dish combine the herbs and spices. Combine the oil and garlic.

Brush the shrimp with the flavored oil, then sprinkle with the spice mixture to coat lightly. Let the shrimp stand 30 minutes at room temperature.

Thread the shrimp on metal or soaked bamboo skewers. Grill, turning once or twice, 3 to 5 minutes, until firm and just cooked through.

Serve the shrimp with lemon wedges.

Makes 8 appetizers or 4 entrees.

NOTES : The "jerked" meats and poultry of Jamaica are "hot stuff" to trendy palates. Jumbo shrimp, with its meaty texture, is a nontraditional but definitely delicious variation on the theme. A mix of hot and sweet herbs and spices, the jerk seasoning can be either a liquid marinade or, as is used here, a rub. I especially like the addition of curry powder to the already complex blend of herbs and spices. Any unused spice mixture can be stored, tightly covered, in a cool place for a couple of months.

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