Ingredients
- 2 lbs jumbo shrimp
- peeled and deveined
- 1 cup olive oil
- 14 cup chopped parsley
- fresh
- 1 lemon
- juice of
- 2 tablespoons hot sauce
- 3 cloves garlic
- minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine all ingredients in large Ziploc bag.
- Marinade at room temperature for 2 hours.
- Thread shrimp onto bamboo skewers (allow skewers to soak in water for 1 hour prior to using).
- Grill shrimp over medium-low flame for 5 minutes on each side, basting frequently with left over marinade.
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