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Luscious shrimp bathed in an olive oil and lemon juice marinade laced with freshly-minced parsley are grilled to perfection in this cookout favorite. Serve these with crusty French bread, a crisp green salad and a fresh fruit tart

Grilled Shrimp

1 cup extra virgin olive oil
1/4 cup chopped flat-leaf parsley
1/4 cup lemon juice
1 tablespoon tomato paste
1 tablespoon oregano
1 tablespoon minced clove garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon liquid hot pepper sauce
2 pounds shrimp, shelled and deveined

1. Combine olive oil, lemon juice, parsley, tomato paste, oregano, garlic, salt, ground black pepper and liquid hot pepper sauce in a large glass dish or bowl; stir well to combine ingredients. Add shrimp; stir to coat. Marinate for 2 hours at room temperature.
2. Heat a grill until coals are white or heat a gas grill.
3. Grill shrimp 3 to 4 inches from heat source for 3 minutes. Turn, cooking the second side for 3 minutes.

Makes 4 servings.

Cooking Tip: Use fresh or frozen shrimp; if frozen, defrost in the refrigerator. Devein and remove shells prior to marinating.