Peach Pear Apple Ginger Hot Sauce & Tomato Basil Garlic Sauce - Skewered Shrimp
4 to 6
1 Hour 8 Minutes
30 to 60 Minutes
6 - 8 Minutes per Batch
Products Used In This Recipe
About This Recipe
This is one of my favorite recipes using marinaded jumbo shrimp for appetizers or dinner for the family. Quick to cook and easy to make. Marinate the shrimp & garlic while you get the rest of your meal together. Cover the shrimp with the warmed sauce or dipping sauce, made using the marinade.
12-16 large whole cloves of garlic, plus 3 minced
2 Lbs. Jumbo or Large Shrimp, fresh or frozen
¼ Cup olive oil
½ Cup TVF Tomato Basil Garlic Sauce
1 Cup TVF Peach Pear Apple Ginger Hot Sauce
2 Tbs. Red Wine Vinegar
2 Tbs. Fresh Chopped Basil or ½ Tsp. Dried Basil
½ Tsp. Salt
Drop whole cloves of garlic in pan of boiling water, blanch for 3 minutes. Drain, peel and set aside.
Soak wooden skewers in water so they won't burn on the grill.
Peel and de-vein shrimp, if not already dresse when purchased. Defrost if frozen.
Combine remaining ingredients in blender, process to emulsify.
Pour marinade over shrimp, toss to coat evenly. Cover and refrigerate 30-60 minutes, tossing once or twice.
Prepare grill: Lightly oil the grill rack and heat the grill to medium.
Remove shrimp from marinade. Thread shrimp and garlic cloves (alternately) on the wooden skewers. Grill shrimp on rack 4-6 inches above coals, turning them frequently.
Use the marinade as a sauce or dipping sauce. Bring the marinade to a boil in a small pan on the stove top before serving.