Grilled Shrimp with Basil Tomato Salsa

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 36g protein
• 9g carbs
• 18g fat
• 2g fiber

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Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 3 cups ripe tomatoes, diced
• 3/4 cup fresh basil, thinly sliced
• 1 small shallot, finely minced
• 1 tbsp red wine vinegar
• 4 oz fresh mozzarella, diced small
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not scorch on the grill.
2. 2Pat the shrimp very dry, then toss with half the olive oil, minced garlic, lemon zest, smoked paprika, half the salt, and black pepper until evenly coated; thread onto skewers.
3. 3For the salsa, combine diced tomatoes, sliced basil, minced shallot, remaining olive oil, lemon juice, red wine vinegar, remaining salt, and diced mozzarella in a bowl; taste and adjust brightness.
4. 4Let the salsa sit at room temperature 10 minutes so the tomatoes release juices and the basil perfumes the mix.
5. 5Preheat a grill or grill pan to medium-high heat, about 400–450°F, and oil the grates lightly.
6. 6Grill the shrimp skewers without crowding until the undersides turn pink with light char marks, 2 to 3 minutes.
7. 7Flip once and cook until the shrimp are opaque and just firm with curled edges, another 2 to 3 minutes; do not overcook.
8. 8Transfer skewers to a platter and rest 1 minute so juices settle.
9. 9Spoon the basil tomato salsa generously over and the hot shrimp so the mozzarella softens slightly in the warmth.
10. 10Finish with an extra scatter of basil and serve immediately as a bright summer main with crusty bread or over greens if desired.