- 3 tbs. olive oil
- 2 tbs. tomato paste
- ¼ c red wine vinegar
- 3 cloves garlic, minced
- 3 tbs fresh basil
- ½ tsp. paprika
- ½ tsp. red pepper flakes
- ½ tsp. liquid smoke
- ½ tsp. salt
- 1 lb. jumbo raw shrimp (or prawns) peeled & deveined
In a small bowl, combine and blend well first 7 ingredients. Toss peeled and deveined shrimp in a gallon size ziplock bag and add the tomato glaze. Smoosh around until all of the shrimp are coated, then toss in the fridge to marinate for at least 1 hour, smooshing occasionally.
While the shrimp are marinading, soak wooden skewers (plan on 3-4 shrimp per skewer) in water.
Pre-heat oven to 400. Remove the shrimp from the bag and place 3-4 shrimp on each skewer, leaving enough ‘grabbing’ room at the end.
Roast for 7-8 minutes, just until pink and firm and cooked through.
Transfer to a large serving platter and pass’em around. Enjoy!