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6 canned plum tomatoes, well drained
2 tsp cider vinegar
1/8 tsp fresh-ground black pepper
1/4 tsp liquid smoke
1 garlic clove, crushed
1/2 tsp salt
1/2 cup olive oil
4 skewers, about 10 inches long
1 kg large shrimp, preferably with tails on
1 tbsp vegetable oil
In a blender or food processor, combine tomatoes with vinegar, pepper, liquid smoke, garlic and salt. Whirl until pureed. Then, with motor running, slowly drizzle in olive oil. Pour into a serving dish.
If using bamboo skewers, soak in warm water for at least 10 minutes to prevent charring. Oil grill and preheat barbecue. Peel shrimp, leaving tail on if possible. First, thread skewer through fat end of shrimp, then through tail so shrimp keep their natural shape, lying flat on skewer for easy turning. Continue with remaining shrimp.
Brush shrimp with 1 tablespoon oil. Barbecue until shrimp turn pink, about 3 to 5 minutes per side. Serve right away with sauce. Covered and refrigerated, sauce will keep well for up to 1 week.
Calories 210, Protein 34.5g, Carbohydrates 1.5g, Fat 6.3g.
A chef who understands home cooking, Karen Barnaby has used plain pantry items in her Pacific Passions Cookbook to duplicate the taste of smoked tomatoes. The full-flavored vinaigrette also makes a great sauce for chicken and fish.