I have been making a variation of this shrimp for so long that I don’t recall where I got the recipe nor could I find a written copy of it. This is my go-to shrimp when I don’t have much of a plan as I typically have all of the ingredients on hand.

The concentrated flavor of the tomato paste reminds me of my obsession with sundried tomatoes in the 1990s when they were everywhere. I could put them on everything – Ed didn’t feel quite the same. I still have them in my pantry but I don’t use them nearly as often. In this case using tomato paste on shrimp works well as it adheres much better than simple chopped tomatoes.

You can make the marinade a day in advance, but you only want the shrimp to sit in it for about 30 minutes. The lemon juice and red wine vinegar (both acids) will start to cook the shrimp before you even skewer them and place them on the grill. Think ceviche.

Shrimp cooks pretty quickly – these are done when the marinade is more dry than wet and you see some blackened grill marks on shrimp

This is a great main course on its own, but can also be served as an appetizer, in a salad or added to a pasta dish. It’s ideal for summer cooking as it comes together quickly and requires no indoor cooking. 

Grilled Tomato-Basil Shrimp

 

Grilled Tomato-Basil Shrimp
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Recipe type: Main Dish
Author:
Serves: 4
Ingredients
  • 4 tablespoons tomato paste
  • 4 medium garlic cloves, minced
  • 1 tablespoon freshly squeezed lemon juice (~ ½ lemon)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes (or to taste)
  • 4 tablespoons chopped fresh basil, divided
  • ½ teaspoon Kosher salt
  • 1 pound large shrimp, shelled and deveined (see Notes)
Instructions
  1. If using wooden skewers, soak in water for at least an hour prior to using.
  2. Stir to combine tomato paste, garlic, lemon juice, red wine vinegar, olive oil, red pepper flakes, 3 tablespoons basil, and Kosher salt in a medium bowl.
  3. Add shrimp and stir. Place in the refrigerator for thirty minutes to marinate. Do not let it sit much more than that as the lemon juice and red wine vinegar will start to cook the shrimp (think ceviche).
  4. Preheat the gas grill on high.
  5. Skewer shrimp and place on a platter.
  6. Grill shrimp on high for 2 to 3 minutes per side. Marinade should appear more dry than wet and you should see some blackened grill marks on shrimp.
  7. Transfer grilled shrimp to a platter and sprinkle remaining tablespoon of basil on top.
  8. Serve warm.
Notes
* This serves 4 - that's ¼ pound of shrimp per person. Please adjust accordingly if you would like more shrimp per person.
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