Ingredients:
3 cloves garlic, minced
2 Tbsp. olive oil
1/4 cup no added salt tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Preparation:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.
Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Cooking spray coat grill grate prior to igniting.
Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Makes: 6 servings
Serving size: 1/6th recipe
LA Exchange: 1 Protein, 1 Condiment
