Photo: Oxmoor House
Yield
12 servings (serving size: 4 shrimp and about 2 1/2 tablespoons sauce)

Serve this as an appetizer at your next outdoor bash, and your guests will swoon over the spicy, rich sauce full of fire-roasted tomatoes. Simple and delicious, they're every hosts dream dish.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Place first 10 ingredients in a food processor, and process until smooth.

Step 3

Place shrimp on grill rack coated with cooking spray. Grill shrimp 3 minutes on each side or until done. Garnish with parsley, if desired, and serve with sauce.

Chef's Notes

To get a head start on this appetizer, you can prepare and refrigerate the no-cook sauce the night before. Store it in an airtight container, and then set it out while you grill your shrimp so it can come to room temperature; or, serve the sauce chilled, if you like.

Cooking Light Gluten-Free Cookbook

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