Recipe: Grilled Tuscan Shrimp & Pepper Skewers

Grilled Tuscan Shrimp & Pepper Skewers

Ingredients

• 2 1/2 Tbsp tomato paste
• 6 Tbsp Stock Market Tuscan Herb Extra Virgin Olive Oil
• 1/2 lemon, juiced
• 1 large shallot, chopped
• 4 large cloves garlic, chopped
• 1/4 cup fresh basil leaves, chopped
• 1 Tbsp fresh thyme leaves
• 1/4 tsp crushed red pepper flakes
• 1 1/2 tsp granulated sugar
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 2 lbs jumbo raw shrimp, peeled and de-veined (thawed if frozen)
• 2 red bell peppers, chopped into chunks
• 2 yellow bell peppers, chopped into chunks
• 1 red onion, chopped into chunks
• Stock Market Neapolitan Herb Dark Balsamic Vinegar, for finishing
• Metal or soaked bamboo skewers

Directions

In a food processor, combine all of the ingredients (except for the shrimp, peppers, red onion, and Stock Market Neapolitan Herb Dark Balsamic Vinegar) and blend until the mixture is a smooth paste.

In a medium bowl, combine the shrimp and marinade until shrimp are evenly coated. Let marinate at room temperature for about an 1 hour.

Preheat the grill to medium-high heat. While the grill is heating, alternate skewering the shrimp, peppers, and red onion onto skewers until all are used. Lightly dip a wad of paper towels in some Stock Market Tuscan Herb Extra Virgin Olive Oil and carefully rub over grates several times (using tongs) until the grates are glossy and coated (this will help prevent the shrimp from sticking). Grill the shrimp and pepper skewers for about 2 minutes per side.

When ready to serve, garnish with additional chopped basil and a drizzle of Stock Market Neapolitan Herb Dark Balsamic Vinegar.

Enjoy!