Ingredients
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1 cup olive oil
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4 -5 tablespoons chopped fresh parsley
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1/4 cup fresh lemon juice (or the juice of 1 lemon)
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2 tablespoons louisinana hot sauce
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1 -2 tablespoon fresh minced garlic (or to taste)
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1 tablespoon tomato paste
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3 teaspoons dried oregano
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1 1/2 teaspoons seasoning salt
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1/2 teaspoon black pepper
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2 lbs large raw shrimp (peeled and deveined, leave the tails attached)
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wooden skewer
Instructions
- In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
- Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
- Refrigerate for 2 hours.
- Soak the wooden skewers in cold water 30 minutes before threading.
- Set grill heat to medium-low.
- Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
- Grease the grill grate.
- Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.