Grilled Shrimp Tomato-Black Olive Relish

By jenlin

Ingredients

• 8 plum tomatoes, cored, halved the short way
• Canola oil, for grilling
• Kosher salt and freshly ground black pepper
• 1/2 cup Greek extra-virgin olive oil
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh dill
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/2 small red onion, cut into small dice
• 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 4 lemons, halved
• Canola oil, for grilling
• Kosher salt and freshly ground black pepper
• Fresh parsley leaves
• Dill fronds, for garnish
• 6 -inch wooden skewers, soaked in cold water at least 1 hour

Details

Servings 4
Preparation time 90mins
Cooking time 115mins
Adapted from foodnetwork.com

Preparation

Step 1

Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.

Toss the shrimp with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.

Skewer the shrimp. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.

Arrange the skewers on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.