Shrimp dish tailor-made for warm evenings

By Metro Creative

Lighter fare is more popular when the weather warms up, as many people don’t want to feel weighed down by their diet. Fish is a popular summertime meal for many reasons, not the least of which is that fish tends to be light but still flavorful. In addition, many meals featuring fish can be whipped up rather quickly.

Such is the case with the following recipe for “Grilled Garlic Shrimp With a Fresh Heirloom Tomato Sauce” from Laurey Masterton’s “The Fresh Honey Cookbook” (Storey Publishing). Fresh and simple, this meal can be enjoyed as a change of pace at summer barbecues or simply as a light weeknight meal with the family.

Grilled Garlic Shrimp With a Fresh Heirloom Tomato Sauce

Serves 6

For the marinated shrimp

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 garlic cloves, minced

36 large shrimp, peeled and deveined

12 6-inch wooden skewers

For the tomato sauce

3 pounds assorted large heirloom tomatoes

1 small sweet onion, minced

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon honey, preferably sourwood honey

1/4 cup fresh basil leaves, cut into thin strips (chiffonade is the formal name for this cut), plus more for garnish

Sea salt

Freshly ground black pepper

1. To marinate the shrimp, combine the olive oil, red wine vinegar and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally.

2. Prepare a medium fire in a charcoal or gas grill. Soak the skewers in water for at least 30 minutes to prevent them from burning.

3. To make the tomato sauce, bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins.

4. Cut the peeled tomatoes into a small dice. Put the cut tomatoes into a large bowl. Add the onion, garlic, salt, pepper, and honey. Stir gently to combine.

5. Skewer the shrimp, 3 per skewer. Grill the skewered shrimp for 1 to 2 minutes on each side, until they are pink. Sprinkle lightly with sea salt and a couple grinds of fresh pepper.

6. Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary.

7. Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves and enjoy!