Spicy Skewered Shrimp

• 2/3 c. olive oil
• 1 Tbsp. ground turmeric
• 1/4 tsp. ground black pepper
• 3 cloves garlic, minced
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh mint
• 1 1/2 tsp. red (cayenne) pepper
• 1 Tbsp. red-wine vinegar
• 2 lb. large shrimp, shelled

1. Whisk together olive oil, turmeric, pepper, garlic, basil, mint, red pepper and vinegar.
2. Rinse shrimp; pat dry with paper towels.
3. Toss shrimp in marinade to coat.
4. Cover and refrigerate 6 to 8 hours or overnight, tossing occasionally.
5. Remove from refrigerator 30 minutes before barbecuing.
6. Preheat grill.
7. Remove shrimp from marinade (reserve marinade).
8. Grill shrimp in a seafood basket until pink (3 to 5 minutes) turning 3 or 4 times with marinade.
9. Serve hot.
10. Serves 6 to 8.

olive oil, ground turmeric, ground black pepper, garlic, fresh basil, fresh mint, red cayenne, redwine vinegar, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854210 (may not work)