3 cloves garlic, minced
1/3 c. olive oil
1/4 c. tomato sauce
2 T. red wine vinegar
2 T. chopped fresh basil
1/2 t. salt
1/4 t. cayenne pepper
2 lbs. fresh shrimp, peeled and deveined

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat the grill for medium heat. Thread shrimp onto skewers or place them in a grilling basket. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2-3 minutes per side, or until opaque.