Garlic Skewered Beef, Chicken, Shrimp

1/2 cup canola or olive oil

¼

cup red wine vinegar

1 onion, quartered

4 garlic cloves, minced

2 bay leaves

2 teaspoons salt

¼

teaspoon pepper

1 teaspoon dried basil, crumbled

2 pounds beef sirloin or strip steak, boneless chicken breast or peeled raw shrimp, or a mix of all three

For the marinade: Combine oil, vinegar, onion, garlic, bay, salt, basil and pepper in large, resealable plastic bag.

If using beef or chicken, cut diagonally into 1/4-inch thick strips. Place into marinade, turning several times to coat. Refrigerate 6-8 hours or overnight, turning bag once or twice. For shrimp, soak in marinade 1 hour.

Soak bamboo skewers in water for 30 minutes.

Remove meat/shrimp from marinade. Weave chicken or beef strips into skewers; for shrimp, run skewer through the wide and narrow portions of each piece. Do not crowd meat on skewers.

Heat grill. Pour marinade into small saucepan, bring to a boil and cook 3 minutes.

Place meat on grill 5 inches from medium-hot coals or a medium setting on a gas grill. Brush with marinade and turn several times. Cook until meat reaches desired level of doneness.

Serves six to eight.