1. Prepare the Marinade:

   • In a mixing bowl, whisk together ⅓ cup olive oil, ¼ cup sesame oil, ¼ cup chopped fresh parsley, 2 tbsp hot sauce, 2 tbsp minced garlic, 1 tbsp ketchup, 1 tbsp Asian chile paste, 1 tsp salt, 1 tsp black pepper, and 3 tbsp lemon juice until well combined.

   • Reserve ⅓ of the marinade (about ⅓ cup) in a small bowl for basting during grilling; cover and refrigerate.

   • Beginner Tip: Whisk thoroughly to emulsify oils; taste marinade (before adding shrimp) and adjust hot sauce or salt if needed.

2. Marinate the Shrimp:

   • Place 2 lbs peeled and deveined large shrimp in a large, resealable plastic bag.

   • Pour the remaining marinade (about ⅔ of the total) over the shrimp and seal the bag, ensuring shrimp are well-coated.

   • Refrigerate for 2 hours, turning the bag halfway through to ensure even marinating.

   • Beginner Tip: Don’t marinate longer than 2 hours, as lemon juice can “cook” the shrimp, making them tough.

3. Prepare the Grill and Skewers:

   • Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.

   • Preheat an outdoor grill to high heat (about 450°F or 230°C) and lightly oil the grates to prevent sticking.

   • Beginner Tip: Use a paper towel with oil and tongs to oil grates safely; ensure grill is fully preheated for clean grill marks.

4. Skewer the Shrimp:

   • Thread shrimp onto skewers, piercing once near the tail and once near the head (about 5–6 shrimp per skewer for large shrimp).

   • Discard the marinade used for the shrimp.

   • Beginner Tip: Thread shrimp tightly but not overlapping to ensure even cooking; keep skewers uniform for consistent grilling.

5. Grill the Shrimp:

   • Place skewers on the preheated grill and cook for 2 minutes per side, until shrimp are opaque and slightly charred (internal temperature of 145°F or 63°C).

   • Baste frequently with the reserved marinade during grilling, applying lightly to avoid flare-ups.

   • Beginner Tip: Flip skewers carefully with tongs; grill quickly to avoid overcooking, which makes shrimp rubbery.

6. Serve:

   • Remove shrimp from skewers or serve on skewers for a fun presentation.

   • Serve hot, optionally garnished with extra parsley or a lemon wedge, with sides like rice or grilled veggies.

   • Beginner Tip: Serve immediately for maximum juiciness; provide extra reserved marinade (not used for raw shrimp) as a dipping sauce if desired.

Cooking Tips

• Shrimp Prep: Use fresh or fully thawed shrimp; pat dry before marinating to ensure marinade adheres well.

• Marinating Time: Stick to 2 hours to balance flavor and texture; longer marinating can make shrimp mushy due to acidity.

• Grilling Technique: Grill on high heat for quick cooking and char; avoid over-basting to prevent flare-ups from oil-heavy marinade.

• Skewer Soaking: Soak wooden skewers fully submerged to prevent charring; metal skewers are a reusable alternative.

• Spice Control: Adjust hot sauce and chile paste to taste; start with half the amount for milder flavor and add more when basting.