Yield: 4 to 6 servings
|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