Adapted from allrecipes.com
Serves 4 to 6

If you want your final shrimp to have more sauce, double or triple the marinade recipe in a separate bowl and cook it down for a few minutes while the shrimp is cooking. The heat level in this dish is flexible, so adjust the amounts of the red pepper flakes and hot sauce.

1 pound shrimp, peeled
2 1/2 tablespoon tomato paste
2 cloves garlic, minced
1 1/2 teaspoon dried oregano
2 tablespoon lemon juice
1 teaspoon lemon zest (optional)
1/4 to 3/4 teaspoon red pepper flakes
1 to 2 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Whisk everything together but the shrimp. Stir in the shrimp and let marinate for 30 minutes to an hour. Cook shrimp in a skillet over medium high or skewered on a hot grill until pink, about 2 minutes a side.