| | Directions | | Combine all ingredients in a large Ziploc bag. Marinate for 2 hours in the fridge. Thread shrimp on frilling skewers. Grill over low flame for 5 minutes on each side, and baste frequently with the leftover marinade. |
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| Ingredients | | - |  | 2 pounds raw shrimp: washed, devined & peeled |
| - | | 3 pieces garlic cloves: minced |
| - | | 1 each lemon: use the juice of one lemon |
| - | | 1 cup olive oil |
| - | | 1/4 cup fresh parsley: chopped |
| - | | 2 tablespoons hot sauce |
| - | | 1 tablespoon tomato paste |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon pepper |
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