INGREDIENTS
⅓ cup of olive oil.
¼ cup of tomato sauce.
2 tbsps of red wine vinegar.
2 tbsps of chopped fresh basil.
½ tsp of salt.
¼ tsp of cayenne pepper.
2 pounds of peeled and deveined fresh shrimp.
Mix the garlic, olive oil, tomato sauce and red wine vinegar together in a large bowl.
Season with basil,s alt and cayenne pepper, mix in the shrimp until well coated.
Refrigerate covered for 30 to 60 minutes stirring once or twice.
Thread the shrimp onto skewers, piercing once near the tail and once near the heat and discard the marinade.
Preheat the grill on medium heat and spray with some oil.
Cook the shrimp for 2 to 3 minutes per side and serve immediately.
Season with basil,s alt and cayenne pepper, mix in the shrimp until well coated.
Refrigerate covered for 30 to 60 minutes stirring once or twice.
Thread the shrimp onto skewers, piercing once near the tail and once near the heat and discard the marinade.
Preheat the grill on medium heat and spray with some oil.
Cook the shrimp for 2 to 3 minutes per side and serve immediately.
