Grilled Tomato-Glazed Shrimp
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2013
- 2 tablespoons sun-dried tomato paste
- 2 tablespoons extra-virgin olive oil
- 1 pound peeled large shrimp
- Coarse salt
Whisk together tomato paste and olive oil.
Skewer shrimp, season with salt, and brush with half the glaze.
Grill over medium-high heat, brushing with remaining glaze and flipping once, until lightly charred and cooked through, 4-5 minutes.