Ingredients:

• 1/3 cupolive oil
• 1/4 cup sesame oil
• 1/4 cup fresh parsley, chopped
• 2 tablespoons hot sauce
• 2 tablespoons garlic, minced
• 1 tablespoon ketchup
• 1 tablespoon Asian chili paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 pounds large shrimp, peeled and deveined
• 12 skewers
  

PREPARATION: 

• To make the marinade, combine olive oil, sesame oil, parsley, hot sauce, garlic, ketchup, chili paste, salt, pepper and lemon juice in a large bowl and whisk together all ingredients
• Reserve 1/3 of the marinade to use for basting the shrimp while grilling
• Put shrimp and remaining marinade in a large, re-sealable plastic bag.
• Seal bag and allow shrimp to marinate in the refrigerator for about 2 hours
• Fill grill with Cowboy Hardwood Lump Charcoal and light
• Remove shrimp from refrigerator and thread onto wooden skewers; piercing once near the tail and once near the head (If you’re using wooden skewers, you’ll want to soak them in water before using them so they don’t catch on fire.)
• Discard plastic bag and marinade
• Once coals are ashed over, place skewers on the grill for approximately 2 minutes per side, or until opaque, basting frequently with reserved marinade
• Remove from grill and enjoy!