4 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tbs red wine vinegar
2 Tbs chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper or 1 Tbs of fresh ground black pepper
2 pounds fresh shrimp, peeled and deveined

skewers

In a large bowl, thoroughly combine the garlic, olive oil, tomato sauce, red wine vinegar, basil, salt, and cayenne pepper. Drop the shrimp into to the bowl, and mix. Cover, and refrigerate for 30, stirring once.

While the shrimp are hanging out in the refrigerator, preheat your grill for medium heat. When ready, thread the shrimp onto the skewers, piercing once near the tail and once near the head. When that is done, discard marinade as you will not be using it again.

Lightly oil the grilling grate to help prevent the shrimp from sticking to the grate. Cook shrimp on the preheated grill for 2 to 3 minutes per side, or until opaque. Don't Overcook Em.