Shrimp Skewers with Charred-Tomato Vinaigrette

Shrimp Skewers with Charred-Tomato Vinaigrette
Photo by Pornchai Mittongtare


  • 37 teaspoons olive oil
  • 2 medium green onions
  • 2 tablespoons Sherry wine vinegar
  • 6 metal skewers
  • 1 ½ teaspoons coarse kosher salt
  • 2 large plum tomatoes
  • 1 cayenne pepper
  • + 1 more ingredients
    • 36 large uncooked shrimp , peeled with tails left intact, deveined

Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoe...

View full recipe at Epicurious


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