Grilled Shrimp with Italian Tomato Salsa

Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.

If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.

Ingredients

Salsa

  • 1 large shallot, minced
  • 2 Tbsp red wine vinegar
  • 1 large garlic clove, minced
  • Salt and black pepper
  • 1 Tbsp small capers
  • 1/2 cup (heaping) chopped black olives
  • 2 pounds plum tomatoes
  • 3 Tbsp olive oil
  • 1/4 cup chopped parsley

Shrimp

Method

1 Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.

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2 Peel the tomatoes. The best way to do this is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water. Remove from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.

3 Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.

shrimp-italian-tomato-salsa-1 shrimp-italian-tomato-salsa-2

4 If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.

5 Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.

6 When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.

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Comments

  1. Becki's Whole Life

    This sounds like a wonderful fresh summer recipe! The idea of an Italian salsa sounds just perfect – especially love the capers and olives.

  2. Reima @ Love A Traveler

    I will have to make this salsa SOON! I’m hungry…and I just ate! By the way, what great advice about defrosting the shrimp! I’m sure a lot of people will appreciate that. :) Great post!

  3. Sandy S

    This shrimp with Italian salsa sounds so good! I am going to have to improvise as we are not allowed to use grills here. (I know! It’s a dog’s life.) But, all is not lost, I am thinking of using ready cooked/cleaned shrimp with the salsa in a heated soft GF taco with shredded lettuce! Like Becki above, I think olives and capers sound yummy in a salsa.

  4. Guadalupe Cummins

    Yum…another keeper (one of many over the years). I prepared just the salsa to eat with blue corn chips, very good.

  5. Gerry @ Foodness Gracious

    I love the sound of the olives in the mix, salty and delicious!

  6. Sally

    This sounds perfect for the hot, humid weather we’re supposed to have this week. Thanks!

  7. Alicia*

    Awesome timing! Although I only planted 2 tomato plants I have a bumper crop, and my parsley is out of control this year. Great way to use up those tomatoes and the remnants of a jar of capers. Since hubby is allergic to shellfish, I would imagine this would go well with grilled fish and I always need a good excuse to prepare more fish.

  8. Norma | Allspice and Nutmeg

    Excellent! This is my kind of eating. Thanks!

  9. Jayne

    I’ve never heard of Italian salsa! The word salsa always conjures up the image of tomatoes, coriander, avocado.. Olives & capers make an interesting addition. How about Italian-Mexican salsa? :-)