 | | Directions |
- In a large bowl, stir together the garlic, olive oil, tomatoes, chili 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 30-60 minutes, stirring once or twice.
- Preheat oven to 400 degrees. Place shrimp on a large baking sheet, spreading evenly. Discard marinade.
- Roast for 8 to 10 minutes, just until pink, firm and cooked through.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 4 cloves garlic , minced |
| - | | 1/4 cup olive oil |
| - | | 14 1/2 ounces diced tomatoes |
| - | | 1/4 cup chili sauce |
| - | | 1 tablespoon red wine vinegar |
| - | | 3 tablespoons fresh basil , chopped |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 2 pounds shrimp , peeled and deveined |
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