1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined
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Combine all ingredients except shrimp. Reserve half the tomato sauce mixture for later use.
Thread shrimp onto 6 skewers; place in shallow dish. Pour remaining tomato sauce mixture over shrimp; turn to evenly coat shrimp. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove shrimp from marinade; discard marinade. Grill shrimp 3 to 5 min. or until shrimp turn pink, turning every 2 min.
Serve shrimp with reserved tomato sauce mixture.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Safely Thawing Shrimp
It's great to have a bag of frozen shrimp in the freezer for a quick meal. Thaw frozen shrimp in the refrigerator, not at room temperature. Or, place the sealed package in a bowl of cold water and change the water every 10 min. until the shrimp are completely thawed.
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
NUTRITION & INGREDIENTS
Amount Per Serving
Calories From Fat
Total Fat 0
Saturated Fat 0
Trans Fat 0
Sodium 0 G
Total Carbohydrates 0.00
Fiber 0 G
Sugars 0 G
Protein 0 G
% Daily Value*
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.