This recipe was given to me by my friend, MJ, who is the best griller I know. It sings to my effort:flavor ratio soul! I like to serve it with Caprese and sweet local corn.
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds uncooked shrimp, peeled and deveined, thawed if frozen
In a shallow dish, soak about 10 wooden skewers in water to cover for 30 minutes. While skewers are soaking, make marinade by combining first six ingredients in a small bowl.
When skewers are done soaking, pour off water and wipe dish clean. Thread shrimp on each of the skewers and place in the dish. Pour marinade over shrimp, cover and refrigerate for 30 min.
Meanwhile prepare grill (medium-high heat). Grill shrimp until pink on outside and opaque in center, about 4 minutes per side.