Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper
2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers
In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper
2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers
In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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