2 lbs (900 g) fresh shrimp, 16 to 18 to the pound
1 cup (250 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) oregano
3 cloves garlic, finely chopped
3 Tbs (45 ml) fresh parsley, finely chopped
1 tsp (5 ml) Tabasco or other hot sauce, or to taste (optional)
Salt and freshly ground black pepper to taste
Peel and de-vein the shrimp, leaving the tail shell on. Combine the
remaining ingredients in a large bowl, stirring to combine. Add the
shrimp and toss to coat. Marinate at room temperature for about 2 hours,
stirring every half hour. Cook the shrimp over hot coals for two to five minutes
(depending on the heat of the fire), turn and cook an additional two to
five minutes. Meanwhile, place the marinade in a saucepan and heat over a
high flame until the sauce starts to bubble. Or, place shrimp in a single
layer along with the sauce in a large ovenproof baking dish and place under
the broiler for three to five minutes, basting occasionally. Turn the
shrimp over and broil an additional three to five minutes. Serve the shrimp
in individual bowls along with some of the sauce, or on plates with sauce
on the side. The idea is to pick up the shrimp by the tails and dip them
in the sauce. Serve with hot Italian or French bread for sopping up the extra
sauce. Serves 4 to 6.