What You Need:
Olive oil – 250 ml
Parsley, chopped fresh – 50 ml
Lemon juice – 1 whole lemon
Chili pepper paste – 30ml
Garlic – 4 cloves
Tomato paste – 15 ml
Oregano, dried – 10 ml
Black pepper – 5 ml
Hand Pulled Wild Mexican Prawns large, peeled and deveined / tails on – 2 lbs
In a medium bowl, combine olive oil, parsley, lemon juice, chili pepper paste, garlic, tomato paste, oregano, salt and black pepper. Reserve a small portion of the mixture for basting.
Place the shrimp in a bowl and pour marinade over shrimp, mix together. Cover bowl with plastic wrap and let marinade in the refrigerator for 2 hours.
Preheat grill to medium low heat. Thread shrimp onto skewers. Discard the marinade.
Oil grill grates. Grill shrimp for 4 minutes per side. Baste shrimp with reserved marinade while grilling.
Serve and Enjoy!