Ingredients
Scale
- 2lbs raw large shrimp (peeled and deveined, with tails attached)
- 1 cup olive oil
- ¼ cup fresh parsley (chopped)
- The juice of 1 lemon
- 2 tablespoons hot pepper sauce
- 3 garlic cloves (minced)
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Skewers
Instructions
- In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt, and black pepper.
- Reserve a small amount of the marinade for basting while grilling.
- Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinade for 2 hours.
- After 2 hours, lightly grease and pre-heat your grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.
- Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.