Shrimp Sonoma

Try this delicious Shrimp Sonoma served on a bed of couscous for a unforgettable meal!

1 oz. dried tomatoes, without salt

1 cup boiling water

1 1/2 lbs. large shrimp

3 Tbsp. fresh lemon juice

2 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. crushed red pepper

4 12 inch metal skewers

Place dried tomatoes in a small bowl. Pour boiling water over tomatoes, let stand while preparing shrimp.

Meanwhile, pull off legs from shrimp. Insert tip of kitchen shears under shell of each shrimp and snip along back to tail, cutting about 1/4 inch deep to expose dark vein.

Leaving shell on, rinse shrimp to remove vein, pat dry with paper towels. Place shrimp in bowl.

Prepare outdoor grill for direct grilling, over medium heat. Drain tomatoes, reserving 1/4 cup of liquid.

In a blender or food processor with knife blade attached, puree tomatoes, reserving liquid, lemon juice, oil, salt and crushed red pepper until smooth.

Pour mixture over shrimp, toss until shrimp is evenly coated.

Thread shrimp onto metal skewers. Place skewers on grill.

Cook shrimp, turning skewers occasionally and basting with any remaining dried tomato mixture, just until opaque throughout, about 8-10 minutes.

Makes 6 servings.

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