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Garlic Skewered Grilled Shrimp With Grape Tomatoes

This recipe was adapted from Williamson Sonoma "Grilling" and perfected by Mercedes McGowan
Course Main Course
Servings 4 people

Ingredients

  • 12 large whole cloves garlic minced
  • 2 lbs large or jumbo shrimp
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce (pureed tomatoes)
  • 2 tbs red wine vinegar
  • 2 tbs chopped fresh basil (and more leaves for garnish)
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 18 grape tomatoes

Instructions

  • Peel and devein the shrimp. In a large bowl stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt, and cayenne pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for about 30 minutes, tossing once or twice.
    Meanwhile, soak bamboo skewers.
  • Position the oiled grill rack 4-6 inches above the fire. Remove the shrimp from the marinade and reserve the remaining marinade. Thread the shrimp and grape tomatoes on the two skewers (one grape tomato after two shrimp). Using two skewers stabilizes the shrimp.
  • Arrange the skewers on the rack. Grill turning them and brushing two or three times with the marinade until the shrimp becomes pink. About 6 to 8 minutes. Be careful not to overcook.