This is a slightly spicy marinade I came up with that we really enjoyed. I served it on brown rice but it would be equally as good on salad. I think it would also work on chicken but I would marinade it longer, maybe four hours.
Shrimp Marinade
½ C olive oil
¼ C lemon juice (or the juice of one large lemon)
2 T water
2 T hot sauce
3 garlic cloves minced
2 T ketchup
2 t dried oregano
1 t dried parsley or ¼ cup of fresh parsley
1 t salt
1 t black pepper
Whisk together all ingredients.
Reserve 1/4 cup of marinade for basting shrimp while it grills
Pour remainder of marinade over 1 to 2 pounds of raw peeled, deveined shrimp in a large food storage bag. Squeeze out as much air as you can and place on plate in the refrigerator for 2 to 3 hours. Discard used marinade
Put on skewers and grill over medium high heat about 5 minutes per side or until shrimp turns pink, basting with reserved marinade.
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