Grilled Shrimp with Tomato Olive Salsa

Ingredients

• 1 large shallots minced
• 2 tablespoons red wine vinegar 
• 1 large garlic clove minced
• 4 servings salt and pepper black
• 1 tablespoon capers 
• 0.5 cup olives black chopped ()
• 2 pounds plum tomatoes 
• 3 tablespoons olive oil extra virgin 
• 0.3 cup parsley chopped
• 2 pounds shrimp deveined peeled
• 4 servings salt 

Equipment

• bowl
• knife
• grill
• skewers

Directions

1. Soak the shallots in vinegar:
2. Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.
3. Blanch and peel the tomatoes: The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.
4. Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.
5. Combine salsa ingredients:
6. Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes.
7. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.
8. Prepare the shrimp to grill: If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil.
9. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.
10. Grill the shrimp: Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.
11. Serve: When you are ready to serve, add the parsley to the salsa.
12. Serve the salsa with the shrimp.