How to Make Grilled Shrimp with Italian Tomato Salsa Recipe
If you are defrosting frozen shrimp for this recipe, place
the frozen shrimp in a bowl with salted water and a few ice cubes. Let
the shrimp defrost gently while you prepare the salsa.
Ingredients
Salsa
- 1 large shallot, minced
- 2 Tbsp red wine vinegar
- 1 large garlic clove, minced
- Salt and black pepper
- 1 Tbsp small capers
- 1/2 cup (heaping) chopped black olives
- 2 pounds plum tomatoes
- 3 Tbsp olive oil
- 1/4 cup chopped parsley
Shrimp
- 2 pounds large shrimp, peeled and deveined
- 3 Tbsp olive oil
- Salt
Method
1 Place
the minced shallots in a small bowl and add the red wine vinegar. The
vinegar will help take the bite out of the raw shallots.
2 Peel the tomatoes. The best way to do this is to
score the tips slightly with a sharp knife, drop them into boiling
water, let them boil for 1 minute, and then plunge them into a large
bowl filled with ice water. Remove from the ice water and peel off the
outer skin. Seed and dice the tomatoes and put in a large bowl.
3 Add the shallots, minced garlic, capers, black
olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt
and pepper, gently mix the ingredients together and set aside.
4 If you haven't already done so, peel and devein
the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with
salt and put them on skewers. We recommend threading the shrimp on two
skewers so that the shrimp are easier to flip on the grill.
5 Preheat your grill on high direct heat. Clean the
grates. Grill the shrimp with the grill cover open for a few minutes on
each side, just enough to cook them through.
6 When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.
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