Ginger Shrimp With Charred Tomato Relish Recipe

Ingredients

2 clove garlic

1 1/2 tbsp. grated peeled ginger

3 tbsp. vegetable oil

20 extra-large shrimp

4 ripe plum tomatoes

2 medium green tomatoes

coarse salt and freshly ground black pepper

2 tbsp. fresh lime juice

1 tbsp. minced fresh jalapeño pepper (with seeds)

1 tsp. sugar

1 tbsp. Chopped cilantro

1 tbsp. chopped basil

Preparation

Step 1Soak 20 skewers in a pan of water for 30 minutes.Step 2In 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.Step 3Heat 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). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.Step 4When 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.Step 5Season 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, about 2 minutes per side.Step 6To serve, place skewered shrimp on a platter with a bowl of the relish. Per serving: 238 calories; 25 g protein; 12 g fat; 8 g carb; 2 g fiber.