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Nutrition Facts
Serving Size 1 (312g) Recipe makes 4 servings
Calories 732
Calories from Fat 522		(71%)
Amount Per Serving		%DV
	Total Fat 58.1g	89%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 40.0g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 345mg		115%
Sodium 1139mg		47%
Potassium 530mg		15%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 0.8g	3%
	Sugars 0.9g
Protein 46.7g		93%
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Menus using this recipe:

Australia Day Menu 2007

Sussan

New Year's Eve, 2008nter menu title

woodland hues

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Prawn Shaslik

Recipe #11864 | 4¼ hours | 2 hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: SANJAY PRAKASH
Sep 20, 2001

SERVES 4 (change servings and units)

Ingredients

2 lbs jumbo shrimp, peeled and deveined
1 cup olive oil
1/4 cup chopped parsley, fresh
1 lemon, juice of
2 tablespoons hot sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper

Directions

1
Combine all ingredients in large Ziploc bag.
2
Marinade at room temperature for 2 hours.
3
Thread shrimp onto bamboo skewers (allow skewers to soak in water for 1 hour prior to using).
4
Grill shrimp over medium-low flame for 5 minutes on each side, basting frequently with left over marinade.

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Featured Reviews for This Recipe

From: woodland hues

On Aug 30, 2006

Enjoyed these very much,especially the heat of the hot sauce! I used 1 lb. prawns, 1/4 cup extra virgin olive oil, 1 tbsp hot sauce, 1 tsp dried oregano, 1/2 tsp fresh ground pepper, and subbed chili sauce for the tomato paste (kept everything else as is). Used no salt, but rather added fresh ground sea salt at the table over all the prawns and rice. Mmm-mmm-mmm! And how much easier can it be to prepare, given the time earlier in the day to start the marinading. I'm glad I tried this recipe.

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From: EdsGirlAngie

On Apr 1, 2005

Fabulous! Thanks to Chef Kate for pointing this one out in Recipe Request. For 2 people I made half the recipe; there were 30-40 mph winds the day I had this recipe planned so I 86'd the grill idea and broiled the shrimp instead. I used half of the listed hot sauce (for hubby's tender taste buds) and a few less tablespoons of olive oil since I wasn't grilling. What flavor! This is incredibly good. I served over rice with some curried corn cakes. Great recipe!

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From: Chef Kate

On Mar 30, 2005

Oh my this was good--tender shrimp, wonderful sauce (left from the marinade plus what the shrimp on the grill threw off). I can't believe that this recipe was here for 3 1/2 years before anyine reviewed it.it--

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