Ingredients
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1 cup olive oil
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¼ cup chopped fresh parsley
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1 lemon, juiced
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2 tablespoons hot pepper sauce
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3 cloves garlic, minced
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1 tablespoon tomato paste
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2 teaspoons dried oregano
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 pounds large shrimp, peeled and deveined with tails attached
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6 skewers
Directions
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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
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
447 | Calories |
38g | Fat |
4g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 447 | |
% Daily Value * | |
Total Fat 38g | 48% |
Saturated Fat 5g | 27% |
Cholesterol 230mg | 77% |
Sodium 800mg | 35% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 5% |
Total Sugars 0g | |
Protein 25g | 51% |
Vitamin C 25mg | 27% |
Calcium 75mg | 6% |
Iron 5mg | 26% |
Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.