Grilled Shrimp with Tomato Olive Salsa

Name: Grilled Shrimp with Tomato Olive Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large shallot, minced; 2 Tbsps red wine vinegar; 1 large garlic clove, minced; 1 serving Salt and black pepper; 1 Tbsp capers; 118 milliliters (heaping) chopped black olives; 907 grams plum tomatoes; 3 Tbsps extra virgin olive oil; 59 milliliters chopped parsley; 907 grams shrimp, peeled and deveined; 1 serving Salt

If you have roughly 40 minutes to spend in the kitchen, Grilled Shrimp with Tomato Olive Salsa might be an amazing gluten free, dairy free, whole 30, and pescatarian recipe to try. This main course has 487 calories, 49g of protein, and 27g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. This recipe from Simply Recipes requires extra virgin olive oil, wine vinegar, garlic clove, and olives. This recipe is typical of Mexican cuisine.

Instructions

Soak the shallots in vinegar:

Ingredients you will need

Shallot

Vinegar

Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.

Ingredients you will need

Red Wine Vinegar

Shallot

Vinegar

Equipment you will use

Bowl

Blanch and peel the tomatoes: The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.

Ingredients you will need

Water

Tomato

Equipment you will use

Knife

Bowl

Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.

Ingredients you will need

Water

Tomato

Equipment you will use

Bowl

Combine salsa ingredients:

Ingredients you will need

Salsa

Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes.

Ingredients you will need

Minced Garlic

Black Olives

Olive Oil

Shallot

Tomato

Capers

Equipment you will use

Bowl

Sprinkle with salt and pepper, gently mix the ingredients together and set aside.

Ingredients you will need

Salt And Pepper

Prepare the shrimp to grill: If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil.

Ingredients you will need

Olive Oil

Shrimp

Equipment you will use

Grill

Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Skewers

Grill

Grill the shrimp: Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Serve: When you are ready to serve, add the parsley to the salsa.

Ingredients you will need

Parsley

Salsa

Serve the salsa with the shrimp.

Ingredients you will need

Shrimp

Salsa

Equipment

Ingredients

Servings:

1large

shallot, minced 2Tbsps

red wine vinegar 1large

garlic clove, minced 1serving

Salt and black pepper 1Tbsp

capers 118milliliters

(heaping) chopped black olives 907grams

plum tomatoes 3Tbsps

extra virgin olive oil 59milliliters

chopped parsley 907grams

shrimp, peeled and deveined 1serving

Salt

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Grilled Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.