Yield: 4 servings
|1½ pounds||Jumbo shrimp|
|½ cup||Garlic oil|
|1 tablespoon||Tomato paste|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Chopped fresh basil or 1 1/2 tsp dried|
|Freshly ground pepper|
Shell and devein shrimp. Mix together remaining ingredients. Toss with shrimp and refrigerate 30 minutes to an hour, tossing occasionally. Remove shrimp, reserving marinade. Skewer shrimp by by bending each almost in half, so the large end almost touches the smaller end, then insert skewer just above the tail so it passes through the body twice. Grill 4-6 inches from coals for 6-8 minutes, or until cooked through, turning frequently and brushing two or three times with reserved marinade.