with a Fresh Heirloom Tomato Sauce
Serves 6
For the marinated shrimp
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
36 large shrimp, peeled and deveined
12 6-inch wooden skewers
For the tomato sauce
3 pounds assorted large heirloom tomatoes
1 small sweet onion, minced
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon honey, preferably sourwood honey
1/4 cup fresh basil leaves, cut into thin strips (chiffonade
is the formal name for this cut), plus more for garnish
Sea salt
Freshly ground black pepper
1. 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.
2. 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.
3. 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.
4. 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.
5. 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 grinds of fresh pepper.
6. Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary.
7. Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves and enjoy! TF197084
“Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce” from Laurey Masterton’s “The Fresh Honey Cookbook” (Storey Publishing) provides a less filling but delicious alternative to more traditional backyard barbecue fare.
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