Yield: 4 to 6 servings
Measure | Ingredient |
---|---|
⅓ cup | seafood cocktail sauce |
¼ cup | olive oil |
3 larges | cloves garlic, finely chopped |
2 tablespoons | chopped fresh basil, or 2 teaspoons; dried basil, cru |
¼ \N | to 1/2 teaspoon salt |
¼ \N | to 1/2 teaspoon cayenne pepper |
1 pounds | raw jumbo shrimp, peeled and devein; ed |
10 \N | to 12 large cloves garlic, peeled (opt; ional) |
1 \N | basket (about 16) cherry tomatoes |
1 \N | hot cooked rice |
COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne pepper in large bowl; mix well. Add shrimp; toss to coat. Cover; refrigerate for 30 minutes.
ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain.
Alternately thread garlic, shrimp and tomatoes on skewers. Reserve remaining marinade for basting. GRILL or broil, turning and basting frequently with reserved marinade, for 6 to 8 minutes or until shrimp turn pink. Serve over rice.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000