Shrimp Skewers with Charred-Tomato Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined |
1 1/2 teaspoons coarse kosher salt |
2 medium green onions, trimmed |
2 large plum tomatoes |
1 teaspoon plus 3/4 cup olive oil |
2 tablespoons sherry wine vinegar |
pinch of cayenne pepper |
Directions:
1. Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
2. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
3. Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
4. Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.
|
|