2 tablespoons and 2 teaspoons extra virgin coconut oil
1/3 cup tomato sauce
2 tablespoons and 2 teaspoons red wine vinegar
2 tablespoons and 2 teaspoons chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 pounds fresh shrimp, peeled and deveined
Total Time: 45 minPrep: 15 minCook: 30 minYield: 8Level: easy
Stir garlic, melted extra virgin coconut oil, tomato sauce, and red wine vinegar in a large bowl. 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.
Preheat grill for medium heat and lightly oil the grate.
Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.
Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.