Basil Grilled Shrimp

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce (I ran out of T sauce one night and substituted ketchup, worked great and added a bit of tang)
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. 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.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Teriyaki Sauce

Ganked of the web.  I couldn’t find any tamair soy sauce, so used the normal stuff.  Turned out fine.

• 1/4       cup   tamari soy sauce (soy sauce)
• 1     cup water
• fresh grated ginger (about 1 Tbs. or to your taste)
• 3     tablespoons brown sugar
• 1     minced garlic clove
• 2     tablespoons cornstarch
• 1/4     cup cold water

Indian Rub

ingredients

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 2 tablespoons minced onion
• 1 tablespoon curry powder (see Note)
• 1 jalapeño, seeded and minced