Shrimp Skewers with Charred-Tomato Vinaigrette

I consider myself a foodie because I like to try different types of food as well as trying out new recipes. I found this recipes on epicurious.com. This meal is great for summer especially on a hot day.


Shrimp Skewers Topped with Charred-Tomato Vinaigrette
Serves 6
(epicurious.com)

Ingredients:

36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
1 1/2 teaspoons coarse kosher salt
2 medium green onions, trimmed
2 large plum tomatoes
1 teaspoon plus 3/4 cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper

Also need:
6 metal skewers

Directions:

Prepare barbecue. Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.

Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.

Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.

Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

Do you have a favorite summer recipe? Let us know.