Where Local and Global Appetites Collide

Grilled Shrimp… Tis the season

Preparing grill for grilling, grill with flame...
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The snow is finally starting to clear up and warmer weather is coming! I am so excited for the warm weather, and with the nice weather comes GRILLING.

SO it is now safe to bring the grills out and cook for your family. I know it is not ideal yet as compared to the summer, but take them out and celebrate the changing season. 🙂

So since everyone is going to be getting out their grills soon, here is a great recipe for grilled shrimp. I love seafood, and some grilled shrimp with vegetables on top a bed of rice sounds ideal right now.


  • 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
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled and deveined with tails attached
  • skewers


  1. 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.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
*This recipe is complements of Robbie Rice submitted on Allrecipes.com
I have made this before and it is wonderful!
Torie Nicholas

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