Ingredients
3 cloves garlic, minced
1/3 c. olive oil
1/4 c. tomato sauce
2 Tbs. red wine vinegar
2 Tbs. fresh basil, chopped
Coarse salt, as desired
1/4 tsp. cayenne pepper
2 lbs. fresh shrimp, peeled and deveined
Skewers
River RiceĀ®-White Medium Rice
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate at least 1 hour, stirring once or twice. Cook rice according to package directions. While rice is cooking, preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Serve shrimp over cooked rice. (Serves: 6)
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