Spicy Skewered Shrimp - cooking recipe

Ingredients

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

Preparation

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