Shrimp are one of those foods that can be disgusting or divine in my opinion. It all depends on how fresh they are and how they are prepared. My best advice is to use the freshest shrimp you can find, use them the day you buy them, don't overcook them and eat them as soon as they come off the grill. As soon as they are opaque they are done. It only takes a few minutes. Pull them off in time and you will have delicious, succulent bites rather than chewy gobs.
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon or 2 limes, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, S&P. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.