Grilled Marinated Shrimp

I found this on allrecipes.com. Thank you, Robbie Rice. :) I accidentally used a whole can of tomato paste instead of 1 Tbsp and it was STILL fabulous (so yours will turn out less tomatoey looking :)). And while I usually prefer wheat pasta, I don't recommend it with shrimp. The textures don't go well together. Serve over lightly buttered fettuccine (or any non-wheat pasta) or rice. Serves 3-6.

Grilled Marinated Shrimp

1/2 c olive oil
2 Tbsp fresh parsley, chopped
1/2 lemon, juiced, or 1 1/2 Tbsp lemon juice
1 Tbsp hot sauce
2 cloves garlic, minced
1 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb large shrimp, pealed and deveined
skewers

1. In a mixing bowl, mix oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper. Blend well. Reserve a few spoonfuls for basing later on. Pour remaining marinade in a large resealable plastic bag; add shrimp and mix well. Seal and marinate in refrigerator for 2 hours.
2. Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near tail and once near the head. Discard excess marinade in bag.
3. Lightly oil grill. Cook shrimp about 5 minutes per side, or until opaque in color, basting frequently with reserve marinade. Serve warm.