In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.  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.  You can also added vegetables and fruit (pineapple and red onions, etc) to the skewers.

Cook shrimp for 3 minutes per side, basting once on each side with reserved marinade.  Serve over rice or pasta.