These are officially my new favorite way to make grilled shrimp. They are so delicious that you can’t even believe it. We have only tried them as an accompaniment to steaks and other grill-night favorites — but I’m pretty sure they would taste excellent on a bed of pasta which has been tossed in a light coating of melted butter as well. You’d want more of them, though. Many, many more!
The hot sauce only has a slight hint of warmth, and I’ve tried both Tabasco and Louisiana Hot Sauce with great results. But you can tone down the garlic or the hot sauce amounts if you want something milder. I really don’t feel that they are spicy at all — just the perfect mix of flavors.
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with steaks,oven potatoes and salad
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Ingredients
- 1/2 cup olive oil
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoons lemon juiced (or about 2juice)
- 2 tablespoons hot pepper sauce
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound large shrimp peeled and deveined (about 28 shrimp or 7 each)
- in metal skewers or wooden skewers soakedwater for at least 30 minutes prior to grilling
Ingredients
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Instructions
- In a mixing bowl with lid, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt, and black pepper (no lemon juice yet). Add shrimp. Close and marinate in the refrigerator for 2 hours. About 30 minutes about throwing on the grill, add lemon juice to marinade.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Keep marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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