This recipe is wonderful for a hot summer day and can even be eaten cold! Serve with some cold iced tea and fresh French bread to mop up the juices. There won’t be any left for later! Enjoy!
For roasting the tomatoes
- 1 ½ cups cherry tomatoes halved or Roma tomatoes quartered
- ½ tablespoon extra-virgin olive oil
- ½ teaspoon cane sugar
- Pinch of sea salt
For marinating the shrimp
- 1 cup fresh basil leaves divided in half finely chopping halve while reserving the other halve as whole basil leaves
- 1/3 cup extra-virgin olive oil whisked with 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon ground fennel
- ½ teaspoon sea salt (optional)
- ¼ teaspoon red pepper flakes
- 1 ½ pounds large shrimp peeled and deveined with the tails left on
For the lemon-tomato sauce
- 1 lemon
- ¼ teaspoon sea salt
- 1 garlic clove, pressed through a garlic press or smashed and finely chopped
- 1/3 cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
For roasting the tomatoes:
Preheat your oven to 375 degrees Fahrenheit. Halve the cherry tomatoes or if you are using Roma tomatoes quarter them and place them cut side up in a baking dish. Drizzle the olive oil over the tomatoes and sprinkle them with the cane sugar and sea salt. Place the tomatoes in the oven for about 30 minutes to caramelize them. Once they are done caramelizing remove them from the oven and set them aside.
For the shrimp marinade:
Prepare your shrimp by peeling and deveining them leaving the tails intact. In a large-sized bowl, combine 1/2 cup fresh basil finely chopped, extra-virgin olive oil, ground fennel, lemon juice, sea salt, red pepper flakes, and whisk to combine. Add the prepared shrimp and cover the bowl and place the shrimp in the refrigerator to marinade for 30 minutes.
For the lemon-tomato sauce:
Cut the peel off of the lemon and chop off the lobes reserving the center. Squeeze the juice from the center into a medium sized bowl and discard it. Cube the lobes and add to the bowl with the lemon juice. Add the sea salt, garlic clove that has been passed through a garlic press or smashed and finely chopped, sea salt, and extra-virgin olive oil. Whisk to combine and fold in the roasted tomatoes. Set aside.
For grilling the shrimp:
Heat a large cast-iron or grill pan over high heat and grill the shrimp about 4 minutes per side until the shrimp tails have curled and they are slightly charred.
Transfer the shrimp to a large serving platter and add the whole basil leaves you reserved to the lemon-tomato sauce and drizzle the sauce over the shrimp. Top the shrimp with the optional freshly grated parmesan cheese.
This dish goes well with fresh French bread to mop up the juices. Top with additional olive oil if desired.
Source: Adapted from markethallfoods.com