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.
- 2½ 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
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ teaspoon red pepper flakes
- 1½ teaspoons sugar
- 1 teaspoon salt
- 2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired), thawed if frozen
- 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 - 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.
- *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.
- Per serving (6 servings)
- Calories: 251
- Fat: 15 g
- Saturated fat: 2 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 21 g
- Sodium: 911 mg
- Cholesterol: 191 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.