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

1/4 cup fresh basil leaves, cut into thin strips (chiffonade is the formal name for this cut), plus more for garnish

Sea salt

Freshly ground black pepper

 

Directions:

1. 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.

 

2. 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.

 

3. 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.

 

4. 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.

 

5. 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 grinds of fresh pepper.

 

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

 

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

 

Serves 6