Photo: Amanda Gold
Serve this shrimp and tomato skewers over pasta or rice, or with a salad
Quick & Seasonal: Grilled Shrimp & Tomatoes
Serves 4
These simple skewers from the archives can be served over pasta or with a big salad. If you don’t have a mortar and pestle, you can make a garlic and salt paste just by mixing it together with the edge of a knife.
2 teaspoons minced garlic, or to taste
1 teaspoon kosher salt + more as needed
6 tablespoons extra virgin olive oil + more as needed
1 pound shrimp, extra-large (26/30 per pound) to jumbo (21/25 per pound), deveined, peeled, tail-on
Cherry tomatoes, about 1 to 2 pints
Freshly ground pepper
Lemon wedges
Chopped parsley or snipped chives (optional)
Instructions: Using a mortar and pestle or your knife, blend garlic and salt into a paste, then mix with 6 tablespoons olive oil. Combine shrimp and garlic mixture and refrigerate at least 20-30 minutes. While the shrimp is marinating, soak 10-inch-long bamboo skewers in water for at least 15 minutes, or use metal skewers if you have them.
Meanwhile, prepare grill for high heat or heat a grill pan. Thread alternating tomato and shrimp onto skewers. If you use two parallel skewers, it will keep ingredients from spinning. Lightly season shrimp and tomatoes to taste with salt and pepper.
Grill approximately 4-6 minutes, turning once, until shrimp are firm and opaque; they will continue cooking after being removed from the heat. Add a squeeze of lemon juice, then garnish with parsley or chives if desired.
Nutritional analysis not possible due to the general nature of the recipe
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