These shrimp can be served right off the grill or at room temperature. You can either peel the shrimp, as suggested, or grill them with the shell on, which adds lots of flavor. You can easily multiply the quantity of the salsa to make more.–John Ash
LC Shell On Note
We’re proponents of shell-on shrimp in instances such as this. Yes, it makes for more fuss at the table. But the flavor. Hoo boy, the flavor. If, like us, you choose to grill these suckers with the shell on, you will need to still invest a touch of work in the prep. You’ll need to snip it along the curved back with a pair of scissors or kitchen shears for ease of removal later. This should also enable you, before grilling, to rip out that ugly dark “vein” at the same time. Let us know how it goes.
Grilled Marinated Shrimp with Salsa Fresca Recipe
- Quick Glance
- 40 M
- 2 H
- Serves 6
- For the salsa fresca
- 2 medium ripe tomatoes, seeded and diced (about 3/4 pound)
- 1/2 cup diced red onion
- 1 teaspoon minced, seeded serrano chile, or to taste
- 1 tablespoon minced fresh garlic
- 3 tablespoons chopped cilantro leaves
- Few drops freshly squeezed lime or lemon juice, to taste
- Pinch granulated sugar
- 1 tablespoon olive oil (optional)
- Salt and freshly ground pepper, to taste
- For the shrimp
- 1 pound large shrimp (16 to 20 count or larger)
- 1/2 teaspoon salt
- For the marinade
- 1/4 cup olive oil
- 2 teaspoons minced or pressed garlic
- 1 tablespoon minced green onions
- 1/2 teaspoon minced oregano leaves (or 1/4 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons white wine, preferably a dry or off-dry aromatic wine
- Avocado slices and lime wedges, for garnish (optional)
- Make the salsa
- 1. Combine all the ingredients in a serving bowl and set aside for at least 30 minutes to allow the flavors to meld.
- 2. Just before serving, taste the salsa and adjust any of the ingredients as desired. (You can cover and refrigerate any leftovers. For best flavor, eat within 24 hours.)
- Make the shrimp and marinade
- 3. Peel and devein the shrimp (tail on or tail off, it’s up to you). Whisk the marinade ingredients together and toss with the shrimp. Cover and refrigerate for up to 45 minutes.
- 4. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Skewer the shrimp, if desired, Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook the shrimp. They should remain slightly transparent in the center.
- 5. To plate the meal, spoon some of the salsa onto the center of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired. (I eat this with my fingers, so it’s okay if you and your guests do, too.)
Hungry for more? Chow down on these:
- Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices from Sippity Sup
- Asian Shrimp Tacos with Mango Salsa from Chocolate Moosey
- Grilled Snapper with Mango, Shrimp, and Chile Salsa from Leite's Culinaria
- Shrimp Ceviche from Leite's Culinaria
Grilled Marinated Shrimp with Salsa Fresca Recipe © 2004 John Ash. Photo © 2004 Noel Barnhurst. All rights reserved.
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