Recipe: Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce

GRILLED GARLIC SHRIMP WITH A FRESH HEIRLOOM TOMATO SAUCE
"This sauce is also a fine accompaniment to grilled chicken, scallops, or a fresh fish fillet. Best of all, you can prepare the sauce ahead of time if you like."



FOR THE MARINATED SHRIMP:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
36 large shrimp, peeled and deveined
12 (6-inch) wooden skewers

FOR THE TOMATO SAUCE:
3 pounds assorted large heirloom tomatoes
1 small sweet onion, minced
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon honey, preferably sourwood honey
Sea salt
Freshly ground black pepper
1/4 cup fresh basil leaves, cut into thin strips (chiffonade is the formal name for this cut), plus more for garnish

TO MARINATE THE SHRIMP:
Combine the olive oil, red wine vinegar, and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally.

Prepare a medium fire in a charcoal or gas grill.

Soak the skewers in water for at least 30 minutes to prevent them from burning.

TO MAKE THE TOMATO SAUCE:
Bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins.

Cut the peeled tomatoes into a small dice. Put the cut tomatoes into a large bowl. Add the onion, garlic, salt, pepper, and honey. Stir gently to combine.

TO COOK THE SHRIMP:
Skewer the shrimp, 3 per skewer. Grill the skewered shrimp for 1 to 2 minutes on each side, until they are pink. Sprinkle lightly with sea salt and a couple of grinds of fresh pepper.

TO SERVE:
Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary.

Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves and enjoy!

Makes 6 servings
Source: The Fresh Honey Cookbook by Laurey Masterton (Storey Publishing; August 2013), Photo Credit: Johnny Autry