Grilled Shrimp In The Italian Style

• 2 lb. (32 to 40) large fresh shrimp in their shells
• 1 c. olive oil
• 2 Tbsp. fresh, strained lemon juice
• 4 to 6 drops Tabasco
• 1 Tbsp. tomato paste
• parsley (enough to make 1/4 c.), finely chopped
• 1 Tbsp. dried oregano, crumbled
• peeled garlic cloves (enough to make 1 Tbsp. finely chopped)
• 1 tsp. salt
• freshly ground black pepper
• hot French or Italian bread (optional)

1. Shell the shrimp but leave the last segment of the shell and the tail attached to each shrimp.
2. With a small sharp knife, devein the shrimp by making a shallow incision down the back and lifting out the intestinal vein with the point of the knife.
3. (If you wish, you may dispense with the deveining process altogether.) Wash the shrimp thoroughly under cold running water and pat them dry with paper toweling.

fresh shrimp, olive oil, lemon juice, tomato paste, parsley, oregano, garlic, salt, freshly ground black pepper, italian bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541319 (may not work)