Shrimp Skewers with Charred-Tomato Vinaigrette

1. 1

   Prepare barbecue (high heat).

2. 2

   Toss shrimp with coarse salt in bowl.

3. 3

   Thread 6 shrimp on each metal skewer.

4. 4

   Let stand at room temperature 30 minutes.

5. 5

   Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops.

6. 6

   Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil.

7. 7

   Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes.

8. 8

   Transfer to blender.

9. 9

   Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne.

10. 10

    Blend until smooth.

11. 11

    Season to taste with salt.

12. 12

    Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside.

13. 13

    Brush remaining dressing over shrimp.

14. 14

    Grill shrimp until cooked through, about 2 minutes per side.

15. 15

    Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate.

16. 16

    Top with 1 shrimp skewer.

17. 17

    Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.