1 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
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.
Preheat grill for medium-low heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head.
Lightly oil grill grate.
Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.