Summer is almost here. Time to break out the grills. This week, two kabob recipes for your outdoor cooking and dining.
12-16 large Garlic Cloves, peeled
1/3 cup Olive Oil
1/4 cup Tomato Sauce
2 tablespoons Red Wine Vinegar
2 tablespoons Fresh Basil, chopped
2 teaspoons Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Cayenne
1/4 teaspoon freshly ground Black Pepper
Pinch of Sugar
2 pounds large Shrimp, peeled and deveined with tail left on.
Drop the whole garlic cloves into boiling water and boil for about 3 minutes. Drain and set aside. Combine olive oil, tomato sauce, vinegar, basil, minced garlic, salt, cayenne, black pepper, and sugar in a large bowl and stir to mix well. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes. Remove shrimp from marinade and reserve any of the marinade left in the bowl.
Thread the shrimp and whole garlic cloves alternately on skewers. Put the skewers on a heated grill. Grill, turning skewers several times and brushing them with the reserved marinade for 6 to 8 minutes, or until the shrimp turn pink.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
