I make a habit of keeping a bag of shrimp in the freezer, especially in the summer when I want something quick, easy, and tasty from the grill. This marinade works its magic in an hour and only takes 6-7 minutes to cook, so it's a perfect quick dinner. Feel free to substitute ingredients according to your taste. When I'm out of basil, I'll use oregano. Sometimes I use garlic salt if I'm out of fresh garlic (and don't use plain salt).

Here's all you need:

1- 1 1/2 lb jumbo shrimp (uncooked, but peeled and deveined with tail on)
3 Tablespoons olive oil
2 Tablespoons (or half a small can) tomato paste
3 Tablespoons red wine vinegar
2 garlic cloves, smashed then minced
1 Tablespoon fresh basil, chopped (or 1 tsp dried)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

Begin by getting your shrimp ready. To defrost quickly, pour shrimp into a colander run cool water over them.As the shrimp shower, stir together the olive oil, vinegar, tomato paste, garlic, pepper flakes, salt, and basil.Stir in the shrimp, cover with plastic wrap, and chill for an hour or more. Be sure to toss occasionally. Skewer the shrimp onto 4-5 metal or wooden rods.Place shrimp on a pre-heated and oiled grill, turning every few minutes.Baste as you turn with leftover marinade.Cook until shrimp are fully pink and no grey remains. Usually the total cooking time is 6-7 minutes.Remove from skewers and enjoy!!

Happy grilling!

Shrimp-on-the-grill