Chop garlic cloves.

Combine garlic, olive oil, V-8 juice (or tomato sauce), balsamic vinegar, basil, parsley, and salt in a bowl.

Marinate shrimp in the sauce, ensuring all pieces are coated.

Place shrimp in a covered dish and refrigerate for 1-2 hours.

Thread shrimp onto skewers, bending each shrimp almost in half so both ends pass through the skewer.

Grill on medium heat for about 4-5 minutes on each side, turning once, until shrimp is pink and cooked through.