Tomato, Garlic and
Shrimp Skewers
1/3 cup seafood cocktail sauce
1/4 cup olive oil
3 large cloves garlic, finely chopped
2 Tbsp. chopped fresh basil or 2 tsp. dried basil,
crushed
1/4 to 1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper |
1 pound raw jumbo shrimp, peeled
and deveined
10 to 12 large cloves garlic, peeled (optional)
1 basket (about 16) cherry tomatoes
4 to 6 10-inch skewers*
Hot cooked rice
vvvvv |
Conbine cocktail sauce, oil, finely chopped
garlic, basil, salt and cayenne pepper in large bowl;
mix well. Add shrimp; toss to coat. Cover; refrigerate
for 30 minutes. Add garlic cloves to boiling water. Cook
for 3 to 4 minutes; drain. Alternately thread garlic,
shrimp and tomatoes on skewers. Reserve remaining marinade
for basting. Grill or broil, turning and basting frequently
with reserved marinade, for 6 to 8 minutes or until shrimp
turn pink (discard any remaining marinade). Serve over
rice. Makes 4 to 6 servings.
*NOTE: If using wooden skewers, soak in water for 30 minutes
prior to threading.
