Shrimp Skewers with Charred-Tomato Vinaigrette

Ingredients

• 1 pinch cayenne pepper 
• 1.5 teaspoons coarse kosher salt 
• 2 medium green onions trimmed
• 1 teaspoon olive oil 
• 2 large plum tomatoes 
• 2 tablespoons sherry wine vinegar 
• 2 pounds shrimp with tails left intact, deveined uncooked peeled

Equipment

• bowl
• blender
• grill
• skewers
• metal skewers

Directions

1. Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer.
2. Let stand at room temperature 30 minutes.
3. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes.
4. Transfer to blender.
5. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
6. Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside.
7. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
8. Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer.
9. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.