Grilled Tomato-Basil Shrimp
Ingredients
- 4 tablespoons tomato paste
- 4 medium garlic cloves minced
- 1 tablespoon freshly squeezed lemon juice ~ ½ lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes or to taste
- 4 tablespoons chopped fresh basil divided
- ½ teaspoon Kosher salt
- 1 pound large shrimp shelled and deveined (see Notes)
Instructions
- If using wooden skewers, soak in water for at least an hour prior to using.
- Stir to combine tomato paste, garlic, lemon juice, red wine vinegar, olive oil, red pepper flakes, 3 tablespoons basil, and Kosher salt in a medium bowl.
- Add shrimp and stir. Place in the refrigerator for thirty minutes to marinate. Do not let it sit much more than that as the lemon juice and red wine vinegar will start to cook the shrimp (think ceviche).
- Preheat the gas grill on high.
- Skewer shrimp and place on a platter.
- Grill shrimp on high for 2 to 3 minutes per side. Marinade should appear more dry than wet and you should see some blackened grill marks on shrimp.
- Transfer grilled shrimp to a platter and sprinkle remaining tablespoon of basil on top.
- Serve warm.
Notes
* This serves 4 - that's 1/4 pound of shrimp per person. Please adjust accordingly if you would like more shrimp per person.
