Grilled Shrimp with Basil Tomato Salsa

Serves 4 · 25 min prep · 10 min cook

Ingredients

• 1.5 lb large shrimp peeled and deveined
• 4 tbsp olive oil
• 3 garlic cloves
• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 lb ripe tomatoes
• 3/4 cup packed fresh basil leaves
• 1/4 cup finely diced red onion
• 1 small jalapeño
• 1 tsp honey
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Pat the shrimp very dry with paper towels so they sear instead of steam.
2. 2In a bowl, whisk together half the olive oil, minced garlic, lemon zest, half the lemon juice, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat; marinate in the refrigerator for 15 to 20 minutes while you make the salsa.
3. 3For the salsa, dice the tomatoes into small even pieces and place them in a medium bowl. Finely dice the red onion and seed and mince the jalapeño, then add both to the tomatoes.
4. 4Chiffonade or tear the basil and fold it into the tomato mixture with the remaining olive oil, remaining lemon juice, honey, and salt. Taste and adjust brightness or heat; let the salsa sit so the juices mingle.
5. 5Preheat a grill or grill pan to medium-high heat, about 400–450°F. Thread the marinated shrimp onto skewers, leaving a little space between each so heat circulates.
6. 6Oil the grates lightly. Grill the shrimp skewers 2 to 3 minutes per side until the shrimp turn opaque pink with light char marks and curl into a loose C shape; do not overcook.
7. 7Transfer the skewers to a platter and rest 1 minute. Spoon the basil tomato salsa generously over and the shrimp so the warm shrimp pick up the cool, juicy salsa.
8. 8Serve immediately with extra salsa on the side and a final grind of black pepper. Pair with crusty bread, rice, or a simple green salad to soak up the tomato-basil juices.