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Grilled Shrimp With Tomato Olive Salsa
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Grilled shrimp topped with zesty Italian tomato salsa with fresh tomatoes, olives, garlic, and parsley for a burst of Mediterranean flavors.
Ingredients:
  • Salsa
  • 1 large shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 large clove garlic, minced
  • Salt and black pepper
  • 1 tablespoon small capers
  • 1/2 cup (heaping) black olives, chopped
  • 2 pounds plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup parsley, chopped
  • Shrimp
  • 2 pounds large shrimp, peeled and deveined
  • Salt
Instructions:
  • Marinate shallots in vinegar: Combine minced shallots and red wine vinegar in a small bowl to mellow the sharpness of the shallots.
  • Prepare the tomatoes: Score the tips with a knife, then briefly boil in water and transfer to ice water. Peel and dice, removing the seeds, and place in a large bowl.
  • Prepare the salsa: Combine shallots, minced garlic, capers, black olives, and olive oil with the tomatoes in a bowl. Season with salt and pepper, mix gently, and set aside.
  • Peel and devein the shrimp if not already done. Coat them with olive oil, sprinkle with salt, and thread onto skewers. For easier grilling, we suggest using two skewers for each shrimp.
  • Prepare the grill: Preheat on high heat and clean the grates. Grill the shrimp uncovered, cooking for a few minutes on each side until done.
  • Presentation: Sprinkle the fresh parsley over the salsa right before serving. Accompany the shrimp with the flavorful salsa.

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