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Garlic Shrimp
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Serving Size: Serves 4
Ingredients
12 whole garlic cloves, if you are doing these on skewers.
3 large garlic cloves, minced.
16 jumbo shrimp
1/3 cup olive oil
1/4 cup tomato sauce. I have also used ketchup with great success.
2 TBS. red wine vinegar
2 TBS. chopped fresh basil
1/2 tsp. salt
1/2 tsp. cayenne pepper (I use between 1/4 and 1/8 tsp.)
Bamboo skewers, if using them.
Directions
In a large bowl, stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper.
Add shrimp and toss to coat. Cover and refrigerate for 30 minutes (longer if desired) tossing once or twice.
 
If you are doing the skewer thing:
Remove shrimp from marinade and reserve remaining marinade.
Drop whole garlic cloves in a pot of boiling water to blanch for 3 minutes.
Drain well and reserve.
Soak bamboo skewers in water for at least 15 minutes.
Peel and devein shrimp, leaving tails intact, if possible.
Thread 4 shrimp on each skewer.
If using the 12 whole cloves, put three cloves on the skewers between the shrimp.
Grill until shrimp turn pink, brushing with marinade, about 5-8 minutes total.
 
If you are just throwing the shrimp on the grill:
Remove shrimp from marinade.
Grill shrimp, turning once, about 2 minutes per side.
I don't bother brushing with the remaining marinade as there seems to be enough on the shrimp already.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: garlic, grill, seafood, shrimp
🗂️ Categories: 🥨 Apps & Snacks, 🐟 Fish & Seafood, 😎 Uncle Dave's
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Recipe #1 was added on April 21, 2006 and last updated on March 22, 2025.
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