Let’s create these amazing spicy grilled shrimp:

1. Prepare the Spicy Marinade:

• In a large mixing bowl, whisk together the olive oil, sesame oil, chopped fresh parsley, hot sauce, minced garlic, ketchup, Asian chile paste, salt, black pepper, and fresh lemon juice until all ingredients are thoroughly combined.

2. Reserve Basting Marinade (Crucial for Food Safety!):

• Immediately measure out and remove about 1/3 of this freshly made marinade (approximately 1/3 to 1/2 cup) and transfer it to a separate small, clean bowl or jar. Cover and set this reserved portion aside at room temperature. This will be used for basting the shrimp during grilling. It’s critical that this reserved portion does not come into contact with the raw shrimp.

3. Marinate the Shrimp:

• Add the 2 pounds of peeled and deveined shrimp to the remaining marinade in the large mixing bowl. Toss gently but thoroughly to ensure all the shrimp are evenly coated.
• Cover the bowl (or transfer shrimp and marinade to a large resealable plastic bag and seal). Refrigerate for 2 hours to allow the shrimp to marinate. Do not marinate shrimp for excessively long periods in acidic marinades, as it can affect their texture.

4. Prepare Grill and Skewer Shrimp:

• About 20 minutes before the marinating time is up, preheat your outdoor grill (or grill pan) for high heat.
• If using wooden skewers, ensure they have been soaking in water for at least 30 minutes.
• Drain the shrimp from the marinade; discard the used marinade that was in contact with the raw shrimp.
• Thread the marinated shrimp onto the soaked wooden skewers. The recipe suggests “piercing once near the tail and once near the head,” which creates a nice “C” shape and helps them cook evenly and stay secure. Don’t pack them too tightly on the skewers.

5. Grill and Baste the Shrimp:

• Lightly oil the preheated grill grates to prevent sticking.
• Place the shrimp skewers on the hot grill.
• Grill for approximately 2 minutes per side. Shrimp cook very quickly! They are done when they turn pink and opaque.
• While grilling, baste the shrimp frequently with the reserved (unused) marinade using a pastry brush.

6. Serve:

• Remove the cooked shrimp skewers from the grill immediately once they are opaque and cooked through. Be careful not to overcook, or they will become rubbery.
• Serve hot and enjoy your “Amazing Spicy Grilled Shrimp”!

Quick grilling and basting are key to juicy, flavorful results