2 tablespoons chopped fresh jalapeno pepper
1 tablespoon chopped fresh tomato
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
8 (4 ounce) fillets shrimp, drained
1 cup sherry
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes, drained
In a small bowl, mix together the jalapeno pepper, tomato paste and salt. Place the shrimp in the mixture and then coat with the tomato paste. Cover and refrigerate at least 4 hours to marinate.
Preheat grill with wood burning heat. Place the fillets on the grill and grill on medium heat for about 20 minutes, turning and brushing with marinade.
Lightly oil grate. Brush shrimp with tomato sauce and sprinkle with diced tomatoes. Grill fillets on the grill about 6 minutes per filet. Serve in bowls or in individual plates. Garnish with lemon juice or smoothie marinade for garnish.