Ingredients
2 tablespoons sun-dried tomato paste
2 tablespoons extra-virgin olive oil
1 pound peeled large shrimp
Coarse salt
Preparation
Whisk together tomato paste and olive oil.
Skewer shrimp, season with salt, and brush with half the glaze.
Grill over medium-high heat, brushing with remaining glaze and flipping once, until lightly charred and cooked through, 4-5 minutes.
