Take out a large bowl, and stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season this with basil, salt, and the cayenne pepper. Add the shrimp to this same bowl and stir until they are all evenly coated. Cover the bowl and refrigerate this for 30 minutes to an hour. Be sure to stir it once or twice.

You are going to want to preheat your grill to a medium heat now. Thread the shrimp onto the skewers, piercing once near the tail and once near the head. Discard the marinade now.

Lightly oil the grill grate. Cook the shrimp on the preheated and prepared grill for between 2 and 3 minutes per side, or until it is opaque.