Grilled Shrimp
  • 1 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 lemon juiced
  • 2 tablespoons hot pepper sauce
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled and deveined with tails attached
  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later
  2. Pour remaining marinade into a large resalable plastic bag with shrimp.
  3. Seal, and marinate in the refrigerator for 2 hours.
  4. Preheat grill for medium-low heat
  5. Thread shrimp onto skewers, piercing once near the tail and once near the head.
  6. Discard marinade
  7. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Submitted by Charles Baxton, Houston Clay