Ingredients

1 cup olive oil

1/ 4 cup fresh parsley, chopped

3 cloves garlic, minced

1 lemon, juiced

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons dried oregano

1 tablespoon tomato paste

2 tablespoons hot pepper sauce

2 pounds large shrimp, peeled and deveined with tails attached

Skewers

Method

Mix together olive oil parsley, hot sauce, lemon juice, garlic, tomato paste, salt, oregano, salt and black pepper in a mixing bowl.

Keep aside small amount for basting later. Pour the remaining mixture and marinate into a large resealable plastic bag with Shrimp.

Seal the bag and marinate for 2 hours in the refrigerator.

Set the grill on medium-low heat and pre-heat it. Now, thread shrimp onto skewers by piercing once near the tail and once near the head. Keep aside the left over marinade.

Oil the grill grate lightly and cook shrimp for about 5 minutes on all sides until opaque. Keep basting with reserved marinade.

Serve hot.

Ingredients

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined skewers

Method

Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.

Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.

Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.

Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.