1-In a large bowl, stir together 3 minced garlic cloves, 1/3 cup olive oil, 1/4 cup tomato sauce, and 2 tablespoons red wine vinegar.
2-Season with 2 tablespoons chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
3-Add 2 pounds of fresh and peeled shrimp to the bowl, and stir until evenly coated.
4-Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
5-Preheat a grill pan to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.
6-Lightly oil the grill pan. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Recipe by BLONDIEPEREZ.