Shrimp Kabobs in Tomato/Basil Sauce
1/3 cup Extra Virgin Olive Oil
¼ cup Tomato Sauce
2 tbsp. Fresh Basil, minced
2 tbsp. Red Wine Vinegar
1 medium clove Fresh Garlic, minced
¼ tsp. Cayenne Pepper
2 lb. Fresh Shrimp (16-20 ct.), peeled & deveined
Place the first 6 ingredients in a gallon zip-lock bag. Shake well to combine. Now add the shrimp, seal, place bag in 9x13 baking dish and put in refrigerator for 30 minutes. Remove dish from refrigerator and drain shrimp in a colander. Dispose of marinade and thread shrimp onto metal or soaked wooden skewers. Prepare grill (clean & oil grates) and cook over medium heat covered for about 3 to 5 minutes. Turn shrimp and continue another 3 to 5 minutes or until shrimp are pink and done. Don’t overcook as the shrimp will get tough.
Note: The 16-20 ct. above refers to size of the shrimp. The count is how many shrimp there are in a pound. I prefer this size for grilling.
Ideas for Future Efforts_____________________________________________