Ingredients
1/3 cup olive oil1/4 cup tomato sauce2 tablespoons minced fresh basil2 tablespoons red wine vinegar1-1/2 teaspoons minced garlic1/4 teaspoon cayenne pepper2 pounds uncooked jumbo shrimp, peeled and deveined
Preparation
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes.
Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.
