3 cloves garlic -- minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp -- peeled and deveined

In a large mixing bowl combine garlic, olive oil, tomato sauce, red wine vinegar. Season with basil, salt and cayenne pepper. Mix thoroughly. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes to 1 hour, tossing once or twice.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove the shrimp from the bowl and thread onto skewers. If using wood or bamboo skewers, soak them in water for 15 minutes to minimize burning. Skewers should pass through each shrimp twice, once near the tail and once near the head.

Grill for 3 minutes on each side or until pink and opaque all the way through.

Gail's Notes: Made this March 2004. She used dried basil, 4 cloves fresh garlic, less cayenne. Grilled outside using wooden skewers. She served with pasta salad and green beans.

Stacy's Notes - Made this March 2004, right after Gail sent to me. I used about 2 heaping teaspoons jarred minced garlic, dried basil, garlic red wine vinegar, and more cayenne than called for, nearly 1/2 teaspoon. I marinated about 30-45 minutes and then quickly filled up my 4 metal skewers. I took the rest and tried in the wok. I dipped out some of the marinade and added cornstarch, then stir fried the shrimp and sauce in the wok. It was good this way, and I had leftovers for lunch the next day over angel hair pasta. Really good! Served mine with glazed sugar snap peas and Dodie's rice casserole. Good, make again!