2 lbs. raw jumbo shrimp - peeled, deveined
1 lemon - juice of
3 cloves garlic - minced
1 cup olive oil
1/4 cup chopped fresh parsley
2 Tbls. hot sauce
1 Tbls. tomato paste
2 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper

Combine all ingredients in large plastic zipper bag.
-Marinade at room temperature for 2 hours.
-Thread shrimp onto bamboo skewers.
-Grill shrimp over medium-low flame for 5 minutes on each side, basting
frequently with left-over marinade.