Dinner: Ginger Shrimp with Charred Tomato Relish

Green tomatoes are simply unripe red tomatoes — hence their lower sugar content and slightly sour taste.

This recipe includes superfoods such as:

Basil

Health benefits of Ginger Shrimp with Charred Tomato Relish

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 clove garlic
1 1/2 tbsp. grated peeled ginger
3 tbsp. vegetable oil
20 extra-large shrimp
4 ripe plum tomatoes
2 medium green tomatoes
coarse salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tbsp. minced fresh jalapeño pepper (with seeds)
1 tsp. sugar
1 tbsp. Chopped cilantro
1 tbsp. chopped basil

Instructions

Soak 20 skewers in a pan of water for 30 minutes.
In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.
Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.
When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil.
Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side.

Share Ginger Shrimp with Charred Tomato Relish