Grilled Marinated Shrimp

    •    1/2 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
    •    skewers

Directions
    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. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2.    Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3.    Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Notes:  I used ketchup in place of the tomato paste because that's what I had.  I removed the tails and served it over pasta.