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. |
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