Yield: 2 - 3 Servings
1 pound shrimp, shelled and cleaned
1/2 cup olive oil
1 Tablespoon red wine vinegar
1 1/2 tsp tomato paste
1 1/2 tsp oregano
1 Tablespoon minced garlic
1 1/2 Tablespoons finely chopped parsley
1/2 teaspoon salt
A twist or two of fresh ground pepper
Lemon wedges
In a medium-size bowl, combine the oil, vinegar, tomato paste, oregano, garlic, parsley, salt and pepper. Add the shrimp to the bowl and stir gently to coat with the marinade. Cover and refrigerate for about two hours, stirring gently every 1/2 hour. (We prefer to put everything in a ziplock bag.)
Prepare the grill. Reserving the marinade, thread the shrimp onto bamboo skewers. Grill the shrimp 4 to 5 inches from the hear for 3 minutes, then baste with some of the reserved marinade. Grill for another 3 minutes or until cooked through but still moist. The shrimp will be lightly colored and firm to the touch. Be careful not to overcook.
Serve the barbecued shrimp on a preheated platter with lemon wedges.