⅓ cup olive oil
¼ cup sesame oil
¼ cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
In a mixing bowl, combine the salt, pepper, olive oil, sesame oil, parsley, spicy sauce, minced garlic, ketchup, and chile sauce. About a third of this marinade should be set aside for grilling.
Put the shrimp in a sizable plastic bag that can be sealed. Fill the bag with the leftover marinade, then secure it. 2 hours in the refrigerator.
Heat up an outside grill to a high temperature. Shrimp should be threaded onto skewers and pierced once near the head and once near the tail. Eliminate marinade.
Grates should be lightly oiled. Shrimp should be cooked for two minutes on each side, turning them regularly, until opaque.
2 hrs 44 mins