Did this last night... sorry no pix...
minced garlic
olive oil
tomato sauce
red wine (or a GOOD red wine vinegar)
chopped fresh basil
salt
CBP
cayenne pepper
aboot 2 lbs fresh shrimp, peeled and deveined (gotta get the poop oot)
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine. Season with basil, salt, CBP, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill to aboot 350-ish. Thread shrimp onto 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.
Friggin' eat. SERVE WITH RICE Alex...
Don't ask me what quanTitties of ingredients... just 2 lbs of shrimp and go from there. It's a judgement call. Simple and delicious.
minced garlic
olive oil
tomato sauce
red wine (or a GOOD red wine vinegar)
chopped fresh basil
salt
CBP
cayenne pepper
aboot 2 lbs fresh shrimp, peeled and deveined (gotta get the poop oot)
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine. Season with basil, salt, CBP, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill to aboot 350-ish. Thread shrimp onto 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.
Friggin' eat. SERVE WITH RICE Alex...
Don't ask me what quanTitties of ingredients... just 2 lbs of shrimp and go from there. It's a judgement call. Simple and delicious.
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