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Categories:
shrimp coarse kosher salt metal skewers green onions tomatoes olive oil sherry wine vinegar cayenne pepper
Viewed: 92 - Published at: 6 years agoIngredients
- 36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
- 1 1/2 teaspoons coarse kosher salt
- 6 metal skewers
- 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
Method
- 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.
- 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.
- 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.
- 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.
