American
Tomato-Basil Marinated Grilled Shrimp
Large shrimp take on a bright tomato, basil, garlic, olive-oil, and red-wine-vinegar marinade before a fast grill gives them smoky edges and juicy centers.
6 servings · 20 minutes prep · 5 minutes cook
Ingredients
Shrimp
- 2 pounds 21/25-count large shrimp, peeled and deveined, tails left on
- 1 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon cayenne pepper
Tomato-Basil Marinade
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 3 garlic cloves, finely grated
- 1/4 cup chopped basil leaves, plus small leaves for serving
- 1 tablespoon fresh lemon juice, for finishing
Directions
Mix the Marinade
- Whisk the olive oil, tomato sauce, red wine vinegar, garlic, chopped basil, salt, and cayenne in a nonreactive bowl.
Marinate Briefly
- Fold in the shrimp until evenly coated. Cover and refrigerate for exactly 30 minutes, stirring once halfway; do not extend the acid contact beyond 1 hour.
Thread for Full Contact
- Heat a clean grill to medium-high, about 450°F (230°C). Lift shrimp from the marinade, allow excess to drip away, and discard all marinade. Thread each shrimp twice so it lies broad and flat, placing six to eight on each skewer without crowding.
Grill Fast and Finish
- Grill for 2 to 3 minutes until marked underneath. Turn once and cook 1 to 2 minutes more, until the flesh is opaque and pearly and each shrimp is just curled into a relaxed C. If a numeric house check is required, optionally verify a conservative 145°F (63°C) by inserting the thermometer from the side into the thickest shrimp. Remove immediately, drizzle with the lemon juice, and add fresh basil leaves.
