Ingredients
6
6 servings
- •0.33333334326744 cup olive oil
- •0.25 cup sesame oil
- •0.25 cup chopped fresh parsley
- •2 tablespoons hot sauce
- •2 tablespoons minced garlic
- •1 tablespoon ketchup
- •1 tablespoon Asian chile paste
- •1 teaspoon salt
- •1 teaspoon black pepper
- •3 tablespoons lemon juice
- •2 pounds large shrimp, peeled and deveined
- •12 wooden skewers, soaked in water
Instructions
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutritional Facts
Per 6 servings
- Calories: 320
- Carbohydrate: 4g
- Fat: 23g
- Fiber: 0g
- Protein: 25g
- Sugar: 1g
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