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Garlic Shrimp Skewers

Posted by Nancy J. Cohen on September 19, 2012


16 large cloves garlic, peeled
1 Tbsp minced garlic
1-2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil
¼ cup tomato sauce
2 Tbsp red wine vinegar
2 Tbsp fresh basil, chopped

Blanch whole garlic cloves in boiling water for 3 minutes, drain and set aside. Meanwhile, in a large bowl, blend the olive oil, tomato sauce, red wine vinegar, chopped basil, and minced garlic. Add the peeled shrimp and toss to coat. Cover and refrigerate for a half hour or so.

Shrimp Skewers1

Heat the grill. Remove the shrimp from the bowl and thread them onto wood skewers presoaked in water. Curl shrimp so ends are nearly touching. Pierce the shrimp twice, just above tail and out the opposite side. Alternate with large garlic cloves. (Option: Add grape tomatoes or onion chunks at this stage). Place skewers on oiled grill rack 4-6 inches above the fire, turn frequently, and brush with remaining marinade. Grill for 6-10 minutes until cooked through.

Note: Shrimp skewers can also be finished off or baked/broiled in the oven, again for just a few minutes until cooked through.

Shrimp Skewers2

7 Responses to “Garlic Shrimp Skewers”

  1. Stupid question Nancy… The supermarkets say that JUMBO is 20-25 per lb. The specialty market on the avenue says JUMBO is 15-20… What numbers are you working with.,. I will of course be making these at a friend’s non kosher kitchen. LOL

  2. David Wainland said

    Now you are talking my language, 😛

  3. Gulf coast shrimp is the best in the world! Yum!

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