Grilled Shrimp with Tomato, Lemon & Basil Sauce
Melanie
ingredients
- 2 1/2 pounds shrimp (peeled and deveined)
- 1/2 cup olive oil plus 1 tablespoon
- 4 tablespoons finely chopped garlic
- 3/4 cup finely chopped shallots
- 1 cup white wine
- Juice of 4 lemons
- 3 12 oz. cans chopped tomatoes
- 1/2 tablespoon red pepper
- bunch of fresh basil leaves, cut into strips
- 8 tablespoons butter, cut into small pieces
- salt and pepper
- linguini
directions
- 1
Coat shrimp with 1/2 cup olive oil.
- 2
Heat saute pan over medium heat. Add 1 tablespoon olive oil to coat. Add garlic and shallots. Saute for 5 seconds and add white wine, lemon juice and tomatoes. Turn heat up to high and cook until juice has evaporated. Stir butter into pan and add basil. Season to taste.
- 3
Season shrimp on both sides with salt and pepper. Grill on hot grill for approximately 20 seconds per side, turning with tongs. To serve spoon sauce on shrimp.
- 4
Cook pasta until al dente. Drain and return to pot and add 2 tablespoons of olive oil. Serve with the sauce.
Source: A Taste of San Francisco
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