"This is a wonderful recipe that is simple to prepare whether you are out near the beach or up in your condo enjoying the view! Either way when I make this back home in Indiana it reminds me of being at the beach because that is the only other time I ever make it - for that reason!"
- 1 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon juiced
- 2 tablespoons hot pepper sauce
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 pounds large gulf shrimp (or royal reds), heads removed, deveined with tails on
1- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, oregano, salt and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, marinate in the refrigerator for 2-3 hours turning bag several times.
2- Preheat grill for medium - low heat, lightly oil grill grate or seafood grate. Cook shrimp for 5 minutes per side or until opaque, basting frequently with reserved marinade.