Shell the shrimp
but leave the last segment of the shell and the tail attached
to each shrimp. With a small sharp knife, devein the shrimp
by making a shallow incision down the back and lifting out
the intestinal vein with the point of the knife. (If you wish,
you may dispense with the deveining process altogether.) Wash
the shrimp thoroughly under cold running water and pat them
dry with paper toweling.
Combine in a deep bowl the olive oil,
lemon juice, Tabasco, tomato paste, parsley, oregano, garlic,
salt, and a liberal grinding
of pepper. Stir until thoroughly combined, then taste for
seasoning. Add the shrimp and turn them about with a spoon
until they are
thoroughly saturated with the marinade. Cover with foil or
plastic wrap and marinate at room temperature for about 2 hours,
the shrimp once or twice to keep them moistened on all sides.
Preheat the broiler to its highest point. Arrange the
shrimp in a shallow baking dish just large enough to hold
them snugly in one layer, then pour the marinade over them.
3 or 4 inches from the heat for about 3 minutes, then turn
the shrimp over with kitchen tongs or a slotted
spoon, baste them with their marinade, and broil for
3 to 5 minutes longer. The shrimp are done when they have
browned lightly and feel firm to the touch. Be careful
not to overcook them.
Serve the shrimp directly from the baking dish, and even
at the risk of seeming inelegant, dunk hot French or Italian
bread in the sauce.