Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 157 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 33 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Sugar
- 1 grams
- Total: 1 hr 35 min (includes soaking time)
- Active: 35 min
Ingredients
8 ounces slab bacon, rind removed, cut into large dice
2 tablespoons canola oil, plus more for brushing
6 plum tomatoes, cored and diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
3 green onions, green and pale green parts, thinly sliced
16 large shrimp, peeled and deveined, heads off
Directions
Special equipment:
8 wooden skewers, soaked in water for at least 1 hour- Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
- When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
- Remove the shrimp from the skewers and top with the warm vinaigrette.