Grilled Shrimp Cocktail With Mediterranean Salsa

The Washington Post, June 18, 2008

• • Cuisine: Mediterranean
• • Course: Appetizer
• • Features: Grilling

Summary:

You'll need 2 bamboo skewers, preferably flat, or 2-pronged skewers (8 to 10 inches long) and aluminum foil to make a grill shield. The shrimp need 30 minutes to 1 hour of marinating time.

4 servings

Ingredients:

For the shrimp

• • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
• • 2 tablespoons coarse kosher or sea salt
• • 1 tablespoon freshly ground black pepper
• • 2 medium cloves garlic, finely minced
• • 1 tablespoon tarragon leaves, finely minced
• • 2 teaspoons freshly grated lemon zest (from 1 large lemon)
• • Juice of 1 medium lemon (about 3 tablespoons)
• • 1/2 cup extra-virgin olive oil

For the salsa

• • 2 ripe tomatoes, peeled, seeded and cut into 1/4-inch (or small) dice
• • 2 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces
• • 1/2 cup 1/4-inch-diced seedless cucumber, preferably the kind that comes shrink-wrapped
• • 1 medium clove garlic, finely minced
• • 16 kalamata olives, pitted and coarsely chopped
• • 2 tablespoons brined capers, drained
• • 1 tablespoon tarragon leaves, minced
• • 1/4 cup good-quality extra-virgin olive oil
• • 1 tablespoon freshly squeezed lemon juice, or more to taste
• • Coarse kosher or salt (optional)
• • Freshly ground black pepper

Directions:

Rinse the shrimp under cold running water, then blot dry with paper towels. Thread the shrimp on skewers, 2 to 3 to a skewer. Place the skewered shrimp in a nonreactive baking dish.

Combine the salt, pepper, garlic, tarragon and lemon zest in a mixing bowl, whisking to mix well. Pour the mixture over the shrimp, turning to coat them evenly. Add the lemon juice and olive oil, stirring to combine. Cover and refrigerate for 30 minutes to 1 hour.

Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a (direct-heat) hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.

For the salsa: Use a rubber or silicone spatula to gently combine the tomato, scallions, cucumber, garlic, olives and capers in a small bowl; add the tarragon, olive oil and lemon juice, stirring to mix well. Season with salt (if needed; capers and olives are salty, so you might not have to add much) and pepper to taste.

Grill the shrimp kebabs for about 2 minutes per side on the direct-heat or indirect-heat sections of the grate, laying the exposed part of the skewers on the foil-lined part of the grate as needed to keep them from burning. When done, the shrimp will be pinkish-white and will feel firm to the touch. Serve hot, with salsa on the side.

Recipe Source:

Adapted from "The Barbecue! Bible," by Steven Raichlen (Workman, 10th edition, 2008).

117 calories, 9g fat, 1g saturated fat, 43mg cholesterol, 371mg sodium, 4g carbohydrates, 1g dietary fiber, n/a sugar, 6g protein.