2 ½ to 3 lb. fresh jumbo shrimp in shells (36 to 42 shrimp)
1 cup olive oil or cooking oil
½ cup lemon juice
½ cup snipped parsley (1 cup lightly packed leaves)
½ cup snipped cilantro (1 cup lightly packed leaves)
6 cloves garlic
1 T paprika
2 tsp ground cumin
½ tsp ground red pepper
Salt and pepper
Shell and devein shrimp. Set aside.
In a blender container or food processor bowl, combine olive oil, lemon juice, parsley, cilantro, garlic, paprika, cumin, red pepper, salt and pepper. Cover and blend until finely pureed.
In a bowl, combine shrimp and puree. Cover and chill the mixture for 20 to 30 minutes. Drain shrimp, reserving marinade. Thread shrimp on skewers. Grill shrimp, on an uncovered grill, directly over medium-hot coals for about 15 minutes or just until they turn pink, turning often and brushing with marinade.