Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

170 calories; fat 5.5g; saturated fat 0.8g; mono fat 2.6g; poly fat 1.3g; protein 23.9g; carbohydrates 4.7g; fiber 0.7g; cholesterol 172mg; iron 3.1mg; sodium 419mg; calcium 72mg.
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