We decreased the oil in this quick and easy marinade to make it healthier, but the results are still so yummy you won’t need cocktail sauce.
Original recipe makes 6 servings
3 cloves garlic, minced
2 tablespoons 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
2 pounds fresh shrimp, peeled and deveined
- Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.
- Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.
Calories: 207 kcal
Carbohydrates: 2.8 g
Cholesterol: 230 mg
Fat: 7.2 g
Fiber: 0.2 g
Protein: 31 g
Sodium: 472 mg