Grilled Shrimp Skewers
This dish pairs tender shrimp with a bold, rustic sun-dried tomato paste brimming with olives, almonds, garlic, and herbs. The result? A Mediterranean-inspired bite that’s savory, nutty, and irresistibly rich with sunshine-kissed flavors.
Serves 2
Ingredients
- 1 large shrimp (peeled, deveined tails on)
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- Sun Dried Tomato Paste
- 1/2 cup toasted blanched almonds (chopped)
- 2 tablespoons oregano
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 20 oil-cured black olives
- 10 sun-dried tomatoes (in oil, drained and chopped)
- 4 cloves garlic (chopped)
- 1 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 large shrimp (peeled, deveined tails on)
- 4 tablespoons olive oil
- kosher salt and freshly ground black pepper
- Sun Dried Tomato Paste
- 1 cup toasted blanched almonds (chopped)
- 4 tablespoons oregano
- 2 tablespoons balsamic vinegar
- 4 teaspoons sugar
- 40 oil-cured black olives
- 20 sun-dried tomatoes (in oil, drained and chopped)
- 8 cloves garlic (chopped)
- 2 cups extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 5 large shrimp (peeled, deveined tails on)
- 10 tablespoons olive oil
- kosher salt and freshly ground black pepper
- Sun Dried Tomato Paste
- 2 1/2 cups toasted blanched almonds (chopped)
- 10 tablespoons oregano
- 5 tablespoons balsamic vinegar
- 10 teaspoons sugar
- 100 oil-cured black olives
- 50 sun-dried tomatoes (in oil, drained and chopped)
- 20 cloves garlic (chopped)
- 5 cups extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 10 large shrimp (peeled, deveined tails on)
- 20 tablespoons olive oil
- kosher salt and freshly ground black pepper
- Sun Dried Tomato Paste
- 5 cups toasted blanched almonds (chopped)
- 20 tablespoons oregano
- 10 tablespoons balsamic vinegar
- 20 teaspoons sugar
- 200 oil-cured black olives
- 100 sun-dried tomatoes (in oil, drained and chopped)
- 40 cloves garlic (chopped)
- 10 cups extra-virgin olive oil
- kosher salt and freshly ground black pepper
Directions
- Heat a grill pan to high heat. Skewer shrimp onto 6 “ skewers. Drizzle with olive oil and season with salt and pepper.
- To the bowl of a food processor, add toasted almonds, oregano, balsamic vinegar, olives, sun dried tomatoes and garlic. Pulse until combined. With the food processor running slowly drizzle in oil. Once emulsified, season with salt and pepper. Remove to a bowl and set aside.
- Place skewers of shrimp onto grill. Cook for about 2 minutes per side. On the flip, add some sun dried tomato paste. Once the tails begin to curl towards the top that means they are ready! Remove from grill, place onto platter and serve with additional sun dried tomato paste!