3 cloves garlic, minced
1/3 cup olive oil
¼ cup tomato sauce
2 Tablespoons apple cider vinegar
2 Tablespoons chopped fresh basil
¼ teaspoon Kosher salt
¼ teaspoon cayenne pepper
2 pounds fresh shrimp, deheaded, peeled with tails left on, and deveined (weighted before cleaning)
Wooden skewers soaked for several hours in water

In a large bowl, stir together the garlic, olive oil, tomato sauce, and vinegar.  Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for at least 30 minutes, stirring once or twice.

Preheat grill for medium heat.  Thread 3 to 6 shrimp onto two skewers, piercing once near the tail and once near the head.  Discard marinade.

Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.  Yield:  4 to 6 servings.