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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.

 


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