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Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers)

spanish

1/3 cup seafood cocktail sauce
1/4 cup olive oil
3 large cloves garlic, finely chopped
2 tablespoon chopped fresh basil, or 2 teaspoons; dried basil, cru
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 lb raw jumbo shrimp, peeled and devei; n, ed
10 to 12 large cloves garlic, peeled (; opt, ional)
1 basket (about 16) cherry tomatoes
1 hot cooked rice

COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne pepper in large bowl; mix well. Add shrimp; toss to coat. Cover; refrigerate for 30 minutes. ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain. Alternately thread garlic, shrimp and tomatoes on skewers. Reserve remaining marinade for basting. GRILL or broil, turning and basting frequently with reserved marinade, for 6 to 8 minutes or until shrimp turn pink. Serve over rice.

Contributor: Esther Pérez Solsona

Yield: 4 to 6 servings


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