Grilled Shrimp with Italian Tomato Salsa

Say the word “salsa” and what immediately comes to mind is the Mexican version I grew up with. When my friend Hank told me about his favorite Italian salsa, one with fresh tomatoes, capers, and black olives, I couldn’t wait to try it. But what should it accompany? It’s perfect with fish, and would be good with chicken too. We decided to serve it with grilled shrimp. Fabulous!

Grilled Shrimp with Italian Tomato Salsa Recipe

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.

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

• 2 pounds large shrimp, peeled and deveined
• 3 Tbsp olive oil
• Salt

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