Shrimp Skewers with Charred-Tomato Vinaigrette
6 servings.
Prepare grill (high heat).
Ingredients:
1 1/2 teaspoons coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
large plum tomatoes
1 teaspoon plus 3/4 cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper
Instructions:
Toss shrimp with coarse salt in a bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature for 30 minutes.
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 a blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
Transfer 1 cup dressing to a 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.
Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using the back of a spoon to spread over the plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.
Best on a summer day. Enjoy!
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