Sunday, July 19, 2015

Shrimp Kabobs

I made these Wednesday night to go along with our Chicken Kabobs (recipe at the bottom) everyone agreed they were good and would have been great if hubby would have taken them off the grill just a minute quicker. 

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 (I used Ketchup)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached
skewers  (soaked for at least 20 minutes)
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.
Discard marinade.
Lightly oil grill grate.
Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
 *This recipe was found on, before I could paste the link my computer went crazy and shut itself down.

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