Shrimp on da grill

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Toss shrimp, with shells still on, in a bowl with lots of minced rosemary, thyme and garlic, and a little olive oil and some salt and pepper. Grill on skewers.

Here it is, just put it in a deep enough pan on the grill, if doing outside.



OTIS2’s Version of Italian BBQ'd Shrimp

Serves 4
Ingredients:
3 lbs large (12-15ct) head on shrimp
3 recipe's of Good Seasons Brand Italian Dressing
3 cloves garlic, minced
2 green onions, chopped
1 tsp each of dried thyme, oregano, basil, and rosemary
2 Jalapeno peppers, sliced
2 lemons, sliced
3 T fresh Italian parsley, minced
1 T cracked black pepper
1 T crushed red pepper

Method: Clean the shrimp by pinching off the eyes. Place shrimp in a bowl with all ingredients except lemon slices and marinate for at least 2 hours and up to 6. Preheat oven to 400 degrees and place shrimp in a large baking pan. Try not to have much more than one layer of shrimp to insure even cooking. Pour all ingredients over the shrimp and top with thin slices of lemon. Bake for 5 minutes and turn the shrimp over. Cook until the shrimp are pink, but don't overcook. It should take no more than 8 to 10 minutes to finish the dish. Serve with French bread for dipping.

quote:

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Toss shrimp, with shells still on, in a bowl with lots of minced rosemary, thyme and garlic, and a little olive oil and some salt and pepper. Grill on skewers.

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I like this but I substitute oregano for the thyme.

OR

You can take the shells off. Toss the shrimp with olive oil, garlic and rosemary. Skewer the peeled shrimp with the rosemary stems.