This shrimp marinade makes the best shrimp, especially for grilling! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Ingredients
- olive oil: 1 cup
- fresh parsley: 0.25 cup (chopped)
- lemon: 1 piece (juiced)
- hot pepper sauce: 2 Tbsp
- garlic: 3 clove (minced)
- tomato paste: 1 Tbsp
- oregano: 2 tsp (dried)
- salt: 1 tsp
- ground black pepper: 1 tsp
- large shrimp, peeled and deveined with tails attached: 2 pound
- skewers: 6 piece
Metric Conversion
Stages of cooking
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Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
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Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
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Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade. Pat J
