4 lb. fresh shrimp
3/4 c. canola oil
2 tbsp. olive oil
2 tbsp. fresh chopped parsley
1 1/2 tsp. thyme
1 1/2 tsp. basil
1 1/2 tsp. oregano
1/2 tsp. salt
2 tbsp. minced garlic
1 tbsp. lemon juice
1/4 c. Tabasco sauce

Cook and peel shrimp. Combine all remaining ingredients and pour over shrimp. Cover and refrigerate for at least 8 hours. (This works well sealed in a 2-gallon Ziploc bag.) Stir occasionally to insure all shrimp are well coated. Before serving, pour shrimp into a colander to drain marinade, but do not rinse shrimp. Leftover shrimp can be stored in refrigerator for up to 3 days (but you won't have any left!).