I tripled the recipe and marinated everything in it, except the pineapple.
- 3 cloves of garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 TBS red wine vinegar
- 2 TBS chopped fresh basil (I had to use dry basil because I had no fresh stuff)
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 lbs fresh shrimp, peiled, deveined (I used a frozen package and let them defrost), and whatever other items you'd like on the kabobs. I added small pieces of thin-cut steak, green pepper, a package of mushrooms, and pineapple.
- skewers
1.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.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Thread the rest of the itmes onto the skewers. Discard marinade, or you can brush the remaining marinade on the food while it's cooking.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
