In a medium bowl, combine 1/4 cup olive oil, tomato sauce, vinegar, basil, garlic, cayenne pepper and salt. Add shrimp; stir to coat. Cover and marinate in refrigerator 30 to 60 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 2 tsp Gustare Vita olive oil, divided | ||
| ⅓ c. Hy-Vee tomato sauce | ||
| 1 tbsp. Hy-Vee Select red wine vinegar | ||
| 1 tbsp. fresh basil, chopped | ||
| 3 clove(s) garlic, minced | ||
| ¼ tsp. Hy-Vee cayenne pepper | ||
| 1 pinch(es) Hy-Vee salt | ||
| 1 lbs. raw large shrimp (26-to-30 ct), peeled and deveined | ||
| 1 orange bell pepper, seeded and cut into 16 pieces | ||
| 1 yellow bell pepper, seeded and cut into 16 pieces | ||
| 1 small white onion, cut into 16 pieces |
Things To Grab
- Medium bowl
- Metal or wooden skewers
- Large bowl
- Charcoal or gas grill
Directions
Hyvee Culinary Expert Tip
If using bamboo skewers, soak skewers in water for 30 minutes before using.
- In a bowl, combine peppers squares and onion wedges. Add remaining 2 teaspoons oil, turning vegetables carefully to coat thoroughly.
- Preheat grill to medium heat.
- Starting and ending with shrimp, thread shrimp, orange peppers, onion and yellow peppers on skewers. Drizzle remaining marinade over skewers. Grill for 4 to 5 minutes per side or until shrimp are opaque.
Nutrition facts
Servings
280 Calories per serving
2 skewers
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 180mg
- Sodium: 910mg
- Total Carbohydrates: 9g
- Protein: 21g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 190%
0%
Iron 6%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2013.