Ingredients

(Serves 4)

• 1 pound uncooked shrimp, peeled and deveined
• 2 tablespoons tomato paste
• 1 1/2 teaspoons water
• 1/2 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon chopped fresh oregano

Directions

Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, in a small bowl, whisk together the tomato paste, water and oil. Add garlic, chili powder and oregano. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

Transfer to a plate and serve immediately.