-3 cloves garlic, minced
-1/3 cup olive oil
-1/4 cup tomato sauce
-2 tablespoons red wine vinegar
-2 tablespoons chopped fresh basil
-1/2 teaspoon salt
-1/4 teaspoon cayenne pepper
-2 pounds fresh shrimp, peeled and deveined
Prepare (15 m)
Cook (6 m)
Ready in (55 m)
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat.Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Instead of tomato sauce, use a whole can of diced tomatoes, double the garlic, more basil, 1/4 cup sweet chilli sauce, 1 tblsn of red wine vinegar, and 1/4 cup oil to intensify the flavor.