3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tbsp red wine vinegar 2 tbsp chopped fresh basil 1/2 tsp salt 1/4 tsp cayenne pepper 2 lbs large shrimp (31-35 count), peeled and deveined. 6 (10") wooden skewers, soaked in water 30 minutes

Stir together garlic, oil, tomato sauce, and vinegar in a large bowl. Stir in basil, salt, and cayenne. Add shrimp and stir to coat evenly. Chill, covered, stirring once or twice, at least 30 minutes and up to 1 hour. Preheat an outdoor grill to medium heat (325-375). Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil the grill grate. Grill shrimp until opaque and cooked through, 2-3 minutes per side.