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 (for skewers)
3 large cloves of garlic, minced
2 lb large or jumbo shrimp
1/3 cup olive oil
1/4 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)
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 minutes, tossing once or twice.
Blanche the whole garlic cloves. Drop them into boiling water for about 3 minutes.
When ready to grill, skewer the shrimp, interspersing the blanched garlic on the skewers. Retain the marinade for basting while grilling. Grill shrimp 6-8 minutes, turning and basting.
Make extra. If per chance you have leftover shrimp, it is fabulous chopped up for the next morning's scrambled eggs.
We let the shrimp marinate for a few hours.
We put the marinating shrimp in a large, plastic bag. Makes tossing once or twice really easy.
We soak our wood skewers in water for a few hours so they don't burn on the grill.
We buy really big garlic so the cloves are easy to skewer.
Seriously use fresh basil. Makes a difference.
Adjust the amount of cayenne pepper for personal taste. I don't mind crying a little with some spices but food shouldn't hurt.
PS. This recipe is courtesy of Williams-Sonoma Kitchen Library, Grilling book, 1992. 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.