SHRIMP AND GARLIC KABOBS

  • September 09, 2020
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Makes 4 to 6 servings

  • 12 to 16 large garlic cloves, peeled
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of sugar
  • 2 pounds large shrimp, peeled and deveined (leave the tails on)

Drop the whole garlic cloves into boiling water and boil for about three minutes. Drain and set aside. Combine the olive oil, tomato sauce, vinegar, basil, minced garlic, salt, cayenne, black pepper and sugar in a bowl and stir to mix well. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.

Remove the shrimp from the marinade and reserve any of the marinade left in the bowl. Thread the shrimp and whole garlic cloves alternately on skewers. Put the skewers on the grill (if you prefer, the kabobs can be arranged in a wire grill rack or basket). Grill, turning them several times and brushing them with the reserved marinade for six to eight minutes or until the shrimp turn pink.

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