This shrimp recipe is derived from one I got from Lori Kaess (lkaess22328 AT msn.com) and it's great - the bbq shrimp gets "soaked/infused" with flavor which seems hard to do with most marinades. I've altered the original recipe slightly, using cilantro rather than parsley and adding a "dash" (or more!) of Dave's Insanity Sauce. I extended the marinade times a bit below, but a couple of hours is adequate.
This recipe easily scales up - I had 4.5 pounds of (Colossal U-16) Shrimp for six adults. There were three serious "shrimper's" in this group, and they polished it all off and said it was the best ever ... in fact, some "trash talking" ensued about how much more they could eat, and so sometime in the future, I may have a "Shrimp-Off" to determine who can eat the most bbq shrimp! ;-)
INGREDIENTS
2 pounds LARGE shrimp, un****ed, pull the skin/tails off
1 cup olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste (I just use ketchup)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh cilantro (original called for parsley)
"dash" of Dave's Insanity super-hot sauce (be careful!)
Add more Dave's and/or Chili Powder if you like very spicy
DIRECTIONS
In a large bowl, mix together all of the ingredients except the shrimp.
Let sit overnight at room temperature in a tupperware container, shaking
occasionally as the ingredients settle. This should really "infuse" the
oil with flavor. Dip each shrimp in the marinade to fully coat, and then
put all of the shrimp and marinade in a container and put in the fridge
for several hours, flipping occasionally to distribute marinade.
Or just do all the above at once.
While preheating your bbq grill, skewer shrimp. Put on the grill for a
few minutes, flipping once. You should not have to brush w/marinade.
Serve over rice, pasta, or as-is.
Spicy BBQ Shrimp Recipe
