Ingredients
- \1 1/2 tablespoon stomato paste
- 6 tablespoon sextra virgin olive oil
- 2 tablespoon sfresh lemon juice
- 1 large shallot, roughly chopped
- 4 large clove sgarlic, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- \1 1/2 teaspoon ssugar
- 1 teaspoon salt
- 2 pound sjumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired), thawed if frozen
Instructions
- To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
- Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes 1 hour.
- Preheat the grill to medium high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
- If you're entertaining and want to get everything done ahead of time, you can thread the shrimp onto the skewers right after mixing with the marinade.
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