Garlic Shrimp Skewers

September 18, 2015

16 large cloves garlic, peeled
1/3 cup olive oil
¼ cup tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. minced garlic
1-2 pounds jumbo shrimp, peeled and deveined, tails intact

Blanch whole garlic cloves in boiling water for 3 minutes, drain and set aside. Meanwhile, in a large bowl, blend the olive oil, tomato sauce, red wine vinegar, chopped basil, and minced garlic. Add the peeled shrimp and toss to coat. Cover and refrigerate for a half hour or so.

Heat the grill. Remove the shrimp from the bowl and thread them onto wood skewers presoaked in water. Curl shrimp so ends are nearly touching. Pierce the shrimp twice, just above tail and out the opposite side. Alternate with large garlic cloves. (Option: Add grape tomatoes or onion chunks at this stage). Place skewers on oiled grill rack 4-6 inches above the fire, turn frequently, and brush with remaining marinade. Grill for 6-10 minutes until cooked through.

Note: Shrimp skewers can also be finished off or baked/broiled in the oven, again for just a few minutes until cooked through.

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