I know I have been putting up a lot of grilling posts lately, but can you blame me? Summer is FINALLY here and I am taking full advantage of it.
This shrimp recipe comes from a family friend, who actually was a huge inspiration for my love of cooking. She is a mother of four crazy boys, so you know that her food has to be top notch in order to feed four always hungry, growing boys. She made this shrimp for us when we were in town visiting a few summers ago and everyone went NUTS. I am pretty sure it was gone within the first five minutes.
This shrimp is meant to be made in batches, but beware, you can't grill it fast enough.
2 lbs shrimp, deveined, with or without tails- your choice!
1 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley, chopped
3 cloves garlic, minced
1 lemon, juiced
1 TBS tomato paste
2 TBS hot sauce
1 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground pepper
Clean and devein shrimp and place in a large bowl. Set aside.
In a smaller bowl combine all of the ingredients to make the marinade. Whisk together.
Pour marinade over shrimp and gently mix, making sure every piece of shrimp is coated with marinade.
Cover and refrigerate for at least 2 hours.
When ready to eat, turn grill on to high. In a grill pan, place shrimp in single layer. (You can also skewer the shrimp and place directly on grill if you do not have a grill pan).
Cook for about 5 minutes on each side, or until shrimp is done to your liking. (We like ours a little extra-crispy!)