Barbecued Shrimp

2 lbs fresh shrimp, 16 to 18 to the pound
1 cup olive oil
2 Tbs balsamic or red wine vinegar
2 Tbs lemon juice
1 Tbs tomato paste
1 Tbs oregano
3 cloves garlic, finely chopped
3 Tbs fresh parsley, finely chopped
1 tsp Tabasco or other hot sauce, or to taste (optional)
Salt and freshly ground black pepper to taste

Peel and de-vein the shrimp, leaving the tail shell on. Combine the remaining ingredients in a large bowl, stirring to combine. Add the shrimp and toss to coat. Marinate at room temperature for about 2 hours, stirring every half hour. Cook the shrimp over hot coals for two to five minutes (depending on the heat of the fire), turn and cook an additional two to five minutes. Meanwhile, place the marinade in a saucepan and heat over a high flame until the sauce starts to bubble. Or, place shrimp in a single layer along with the sauce in a large ovenproof baking dish and place under the broiler for three to five minutes, basting occasionally. Turn the shrimp over and broil an additional three to five minutes. Serve the shrimp in individual bowls along with some of the sauce, or on plates with sauce on the side. The idea is to pick up the shrimp by the tails and dip them in the sauce. Serve with hot Italian or French bread for sopping up the extra sauce.

Yield: 4 to 6 Servings