Shrimp Sonoma
Instructions:
Some of the sweetest dried tomatoes we’ve tried come from the Sonoma Valley in California. Choose dried tomatoes that are plump rather than dry and leathery. Serve shrimp on a bed of couscous seasoned with extravirgin olive oil. 1 ounce dried tomatoes without salt 1 cup boiling water 11â„2 pounds large shrimp 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1â„2 teaspoon salt 1â„2 teaspoon crushed red pepper 4 (12-inch) metal skewers
Makes 6 main-dish servings. Prep: 25 minutes Grill: 8 minutes
- Place dried tomatoes in small bowl. Pour boiling water over tomatoes; let stand while preparing shrimp.
- Meanwhile, pull off legs from shrimp. Insert tip of kitchen shears under shell of each shrimp and snip along back to tail, cutting about 1â„4 inch deep to expose dark vein. Leaving shell on, rinse shrimp to remove vein; pat dry with paper towels. Place shrimp in bowl.
- Prepare outdoor grill for direct grilling over medium heat. Drain dried tomatoes, reserving 1â„4 cup soaking liquid.
- In blender or in food processor with knife blade attached, puree tomatoes, reserved soaking liquid, lemon juice, oil, salt, and crushed red pepper until smooth. Pour mixture over shrimp; toss until shrimp are evenly coated.
- Thread shrimp onto metal skewers. Place skewers on grill. Cook shrimp, turning skewers occasionally and basting with any remaining dried tomato mixture, until just opaque throughout, 8 to 10 minutes.