Ingredients
1/3 cup tomato sauce1/3 cup olive oil3 tablespoons minced fresh basil3 tablespoons red wine vinegar5 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon cayenne pepper10 uncooked jumbo shrimp, peeled and deveined (8-10 ounces)10 fresh pineapple chunks1 small onion, cut into 1-inch chunks
Preparation
In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes.
On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.
