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1. Shell each shrimp carefully by breaking off the shell just above the point where it joins the tail, but don't remove the tail. With a small knife, make a shallow incision down the back of the shrimp and lift out the intestinal vein. Wash the shrimp thoroughly in cold water and pat them dry with paper towels.
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2. In a large mixing bowl combine the olive oil, vinegar, tomato paste, oregano, garlic, parsley, salt and a few grindings of black pepper. Drop in the shrimp, mix and turn them about in the marinade until they are well coated. Marinate at room temperature for about 2 hours, stirring gently every ˝ hour or so.
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3. Preheat the broiler to its highest point. Pour the shrimp and all its marinade into a shallow, ovenproof baking dish and spread the shrimp out in one layer. Slide the baking dish onto the broiler rack set about 3 inches from the heat. Broil for about 5 minutes, basting the shrimp with the marinade at the end of 3 minutes.
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4. Then turn them over with tongs and broil for 3 to 5 minutes longer, or until the shrimp are lightly browned and the flesh firm to the touch. Be careful not to overcook. Serve the barbecued shrimp either directly from the baking dish or in a large serving platter with a well deep enough to hold the sauce.
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5. The shrimp are customarily eaten by holding one by the tail and dipping it into the sauce. Hot French or Italian bread for dunking is almost a must with this.
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