Shelly's Recipe

Grilled Shrimp Skewers with Tomato, Garlic & Herbs

Category: Kabobs/Kebobs/Skewers

Servings: 4

2-1/2 tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, roughly chopped
4 large cloves garlic, roughly chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon red pepper flakes
1-1/2 teaspoons sugar
1 teaspoon salt
2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired)

1.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.

2.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 - 1 hour.

3.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 1-1/2 minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.

*If you're entertaining and want to get everything done ahead of time, you can thread the shrimp onto the skewers right after mixing with the marinade.