Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

Total Time:
1 hr 55 min
Prep:
35 min
Inactive:
1 hr
Cook:
20 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
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
  • 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
  • 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.


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