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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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 tomatoes
with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered
and slightly charred, turning frequently, about 2 minutes for green onions
and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup
oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste
with salt.
Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced
green onion tops and set aside. Brush remaining dressing over shrimp. Grill
shrimp until cooked through, about 2 minutes per side.
Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back
of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp
with remaining thinly sliced green onion tops and serve.
Contributor: Bon Appetit July 2004
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