Servings: 6
Olive oil
1 cup
Fresh parsley
¼ cup, chopped
1 lemon, juiced
Hot pepper sauce
2 tbsp.
3 cloves, minced
Tomato paste
1 tbsp.
Dried oregano
2 tsp.
1 tsp.
Ground black pepper
1 tsp.
2 lbs., large, peeled, deveined, with tails attached
Savory Grilled Shrimp
30 m
2 h 40 m
Ready in:
2 h 70 m
  1. Mix together the first nine ingredients (from oil to pepper) in a mixing bowl reserving some amount for basting.
  2. Prepare a large resealable plastic bag, add shrimp to the bag, and pour the rest of the marinade in it.
  3. Seal the bag and keep it in fridge for 2 hours.
  4. Heat the grill to a medium-low heat. Thread shrimp on skewers piercing shrimp in two spots – near the tail and near the head. Discard marinade.
  5. Lightly oil the grate and cook for 5 minutes per side or until it becomes opaque. Remember to baste it with marinade occasionally.