4 servings

1 1/2 lbs Jumbo Shrimp
1/2 cup Garlic oil
1 Tbs Tomato paste
2 Tbs Red wine vinegar
2 Tbs Chopped fresh basil
Salt and Pepper to taste

1. Shell and devein the Shrimp.

2. Mix together remaining ingredients.

3. Toss with Shrimp and refrigerate 1 hour or more, tossing occasionally.

4. Remove the Shrimp, reserving marinade. Skewer the Shrimp by bending each almost in half, so the large end almost touches the smaller end. Then insert skewer just above the tail so it passes through the body twice.

5. Grill roughly 8 minutes, or until cooked through, turning frequently and brushing the Shrimp at least twice with the reserved marinade.