1 1/2 lb Jumbo shrimp
1/2 c Garlic oil
1 tb Tomato paste
2 tb Red wine vinegar
2 tb Chopped fresh basil or 1 1/2
-tsp dried
Salt
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.
