Ingredients
2½tbsptomato paste
6tbspextra virgin olive oil
2tbspFresh Lemon Juice
1largeshallot,roughly chopped
4largecloves garlic,roughly chopped
¼cupfresh basil leaves,chopped
1tbspfresh thyme leaves,(or 1 tsp dried)
¼tspred pepper flakes
1½tspteaspoons sugar
1tspsalt
2lbsjumbo shrimp,(21-25 per pound), peeled and de-veined (leave tails on if desired), thawed if frozen
Preparation
To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes to 1 hour.
Preheat the grill to medium-high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated.
Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
