This is a great summer grill recipe. The longer you marinate the shrimp the more flavorful the shrimp get. We served ours over angel hair pasta and it was great. --Mark
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 T red wine vinegar
2 T chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Instructions:
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.
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.
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