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Shrimp Skewers with Charred Tomato Vinaigrette Recipe

   
 

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     Shrimp Skewers with Charred Tomato Vinaigrette

Category   Entrees - Maindishes
Sub Category   Grilling

Ingredients
36 large uncooked shrimp (about 2 lbs), peeled, deveined with tails left intact
1 1/2 t. coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 t. plus 3/4 c. olive oil
2 T. sherry wine vinegar
pinch of cayenne
 

Instructions
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 t. 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 c. oil, Sherry wine vinegar and cayenne. Blend until smooth. Season to taste with salt.
Transfer 1 c. dressing to small bowl; stir in 1 T. thinly sliced green onion tops and set aside. Brush remianing dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
Spoon 2 1/2 T. reserved dresssing 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.


Originally Submitted
6/16/2010





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