Garlic-Skewered Shrimp

This recipe has been with us for years.  Like in long-before-the-internets years.  From a BOOK. When we had recipe books.  This recipe book has been used and abused for years, suffering mightily through the great coffee catastrophe of 2004 but managed to survive with a few scars.

This recipe is a staple in our home.

• 12-16 whole cloves garlic, peeled (for skewers)
• 3 large cloves of garlic, minced
• 2 lb large or jumbo shrimp
• 1/3 cup olive oil
• 1/4 cup tomato sauce (we use more - like 1/2 cup,  especially if we use more shrimp)
• 2 T red wine vinegar
• 2 T chopped fresh basil (the recipe says you can use 1 1/2 t dry but we recommend the fresh. We can definitely tell a difference)
• 1/2 t salt (we skip this)
• 1/2 t cayenne pepper (we use way more - like 2 T. We LOVE the kick this gives to the shrimp)
• 8-10 bamboo skewers

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 30-60 minutes, tossing once or twice.

Bring a small pot of water to a boil.  When the water is a rolling boil, place the peeled whole garlic cloves into the them into boiling water and cook for about about 3 minutes.  Immediately pour the water and garlic cloves through a  colander.  Rinse the garlic on cold water to stop them from cooking.  After the garlic cloves are cool, drain them and set aside.

About an hour before you are going to grill the shrimp, place the bamboo skewers into a shallow baking dish and cover with water.  Allow the bamboo skewers to soak for an hour or so.  By soaking the skewers, you will keep them from burning when you grill the shrimp.

When ready to grill, skewer the shrimp, interspersing the blanched garlic on the skewers.  Discard the marinade.  Grill shrimp10-12 minutes, turning once.  When the shrimp is done, they will have a bright pink color.  Remove the skewers from the grill and serve immediately.

Cook's Notes:

1. We let the shrimp marinate for a few hours.
2. We put the marinating shrimp in a large, plastic bag.  Makes tossing once or twice really easy.
3. We buy really big garlic so the cloves are easy to skewer.
4. Seriously use fresh basil. Makes a difference.
5. Adjust the amount of cayenne pepper for personal taste. I don't mind crying a little with some spices but food shouldn't hurt.

P.S.  This recipe is courtesy of Williams-Sonoma Kitchen Library book, "Grilling."  We love this little book so much that we have given it as gifts for birthdays and holidays. I looked for this book online and it appears that the title of Grilling has gone through many updates and iterations.  On Amazon, it has the right cover picture but the table of contents no longer have this recipe, which in my opinion, is a shame.