Ingredients
2clovegarlic
1½tbspginger,grated, peeled
3tbspvegetable oil
20shrimp,extra-large
4ripeplum tomatoes
2mediumgreen tomatoes
coarse salt and freshly ground black pepper
2tbspfresh lime juice
1tbspfresh jalapeño pepper,minced, with seeds
1tspsugar
1tbspcilantro,chopped
1tbspbasil,chopped
Preparation
Soak 20 skewers in a pan of water for 30 minutes.
In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes.
Cover remaining garlic-ginger mixture and refrigerate.
Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper.
Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer).
When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil.
Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout.
To serve, place skewered shrimp on a platter with a bowl of the relish.
