Grilled Shrimp Skewers with Tomato, Garlic & Herbs
Shrimp marinated in a mix of olive oil, tomato paste, lemon, garlic & herbs and then grilled until slightly charred.
Foto: Once Upon a ChefIngredients
- 2½ tablespoons tomato paste
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, (from 1 lemon)
- 1 large shallot, (roughly chopped)
- 4 large cloves garlic, (roughly chopped)
- ¼ cup fresh basil leaves, (chopped)
- 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
- ¼ teaspoon crushed red pepper flakes
- 1½ teaspoons sugar
- 1 teaspoon salt
- 2 lbs jumbo (21/25) shrimp, (peeled and de-veined (leave tails on if desired), thawed if frozen)
Steps
To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes to 1 hour.
Preheat the grill to medium-high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
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