These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.—John Ash
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 fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tablespoon olive oil (optional)
Salt and freshly ground pepper to taste
For the shrimp
1 pound large shrimp (16-20 size or larger)
1/2 teaspoon salt
For the marinade
1/4 cup olive oil
2 teaspoons finely minced or pressed garlic
1 tablespoon finely minced green onions
1/2 teaspoon finely chopped fresh oregano (or 1/4 teaspoon dried)
1/4 teaspoon red pepper flakes
2 tablespoons white wine, preferably a dry or off-dry aromatic
Garnish if you like with avocado slices, lime wedges
Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off‹it’s up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. 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 should remain slightly transparent in the middle.
3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Recipe © 2004 John Ash. All rights reserved.