⅓ Cup Olive Oil
¼ Cup Sesame Oil
¼ Cup Chopped Fresh Parsley
2 Tablespoons Hot Sauce
2 Tablespoons Minced Garlic
1 Tablespoon Ketchup
1 Tablespoon Asian Chile Paste
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
3 Tablespoons Lemon Juice
3 Pounds Large Shrimp, Peeled And Deveined
12 Wooden Skewers, Soaked In Water
Step 1 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.
Step 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Step 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Step 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. Serves 6-8 Serve with garden salad, rice pilaf and beverage.