To marinate the shrimp, combine the olive oil, red wine vinegar, and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally.
Prepare a medium fire in a charcoal or gas grill. Soak the skewers in water for at least 30 minutes to prevent them from burning.
To make the tomato sauce, bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins.
Cut the peeled tomatoes into a small dice. Put the cut tomatoes into a large bowl. Add the onion, garlic, salt, pepper, and honey. Stir gently to combine.
Skewer the shrimp, 3 per skewer. Grill the skewered shrimp for 1 to 2 minutes on each side, until they are pink. Sprinkle lightly with sea salt and a couple of grinds of fresh pepper.
Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary.
Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves and enjoy!