2 bamboo skewers, soaked in water for 10 minutes
16 raw shrimp, peeled & deveined
salt and pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
2 vine ripe tomatoes, skinned and seeded, diced fine
(Note: To skin tomatoes, place tomatoes in boiling water for 60 seconds, then place in
ice bath. Pull of skin and gently squeeze out seeds
½ cup red wine (preferably burgundy) or non-alcoholic red wine
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
pinch of dried oregano
½ teaspoon fresh black pepper
3 cups penne pasta, cooked
1 tablespoon fresh Parmesan cheese, grated
Place 8 shrimp on each skewer (make sure to skewer shrimp through tail and top of shrimp), and season with salt and pepper. Cook under a broiler for 3 minutes or on the barbecue grill for 3 minutes (1 ½ minutes per side).
In a sauté pan over medium high heat, add olive oil, garlic and tomatoes and cook for 5 to 6 minutes. Add red wine and cook for an additional 2 minutes. Add parsley, basil, oregano, and black pepper. Turn heat to low and add penne pasta. Toss.
Place pasta in two bowls, place skewer on top of pasta and remove shrimp from skewers. Sprinkle with Parmesan cheese and serve.