Serves 4
Notes
The salsa can be made and the shrimp can be skewered earlier in the day, so all you have to do at the last minute is grill them. This dish can be served many different ways. As a main course, set the shrimp skewers on a plate, and spoon some of the colorful and delicious salsa over them. For a buffet, pile all the shrimp skewers on a plate, and set the salsa next to it for people to serve themselves. And when served family style in the center of the table, the shrimp will disappear in no time.
Ingredients
- Salsa
- 1 large plum tomato, seeded and finely diced
- 1 small zucchini, finely diced
- 1 small shallot, finely diced
- 2 small inner stalks celery with leaves, finely diced
- 2 tablespoons drained capers in brine, roughly chopped
- 2 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Shrimp
- 1 1/2 pounds extra-large shrimp (26 to 30 per pound), peeled and deveined, tails left on
- 3 cloves garlic, sliced
- Leaves from 1 sprig fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
Directions
Soak eight wooden skewers in water for 20 minutes (or use metal skewers). For the salsa, in a medium bowl, combine the tomato, zucchini, shallot, celery, capers, parsley, oil, lemon juice, and salt. Toss well. Let sit at room temperature 30 minutes to allow the flavors to blend, stirring occasionally.
Preheat a grill or grill pan to medium-high heat. For the shrimp, in a large bowl, toss the shrimp, garlic, rosemary, olive oil, smoked paprika, and salt. Rub with your fingers to get the spices all over the shrimp. Let marinate at room temperature for 15 to 20 minutes.
Thread the shrimp onto the skewers, poking the skewers through the bottom and top of the shrimp to secure them firmly.
Grill the shrimp until charred in places and just cooked through, about 2 minutes per side. Mound the skewers on a platter, and spoon a little of the salsa over them, passing the rest at the table.
