Arts and Entertainment your connection to The Boston Globe

Grilled shrimp

Serves 4

3 cloves garlic, finely chopped
Juice of 1 lemon
1/2 teaspoon crushed red pepper
1/3 cup olive oil
Salt and black pepper, to taste
2 pounds large shrimp, peeled
2 tablespoons chopped fresh basil
2 medium tomatoes, chopped
1. Light a gas or charcoal grill.

2. In a medium bowl combine the garlic, lemon juice, red pepper, olive oil, salt, and black pepper. Remove 1/4 cup of the mixture and transfer it to another bowl; set the second bowl aside.

3. Add the shrimp to the first bowl and toss to combine. Place the shrimp on skewers -- thread each skewer near the wide and narrow ends of the shrimp to keep them stable.

4. When the grill is hot, cook the shrimp over high heat about 3 minutes on a side, or until the shrimp are bright pink and cooked through.

5. Meanwhile, add the basil and tomatoes to the second bowl of marinade. As the shrimp come off the grill, slide them off the skewers into the tomato mixture and toss to combine. Serve with grilled sourdough bread. Keri Fisher