When my friend Hank told me about his favorite Italian salsa, one with fresh tomatoes, capers, and black olives, I couldn’t wait to try it! But what should it accompany? It’s perfect with fish, and would be good with chicken too. We decided to serve it with grilled shrimp. Fabulous!
1 large shallot, minced 2 tablespoons red wine vinegar 1 large clove garlic, minced Salt and black pepper 1 tablespoon small capers 1/2 cup (heaping) black olives, chopped 2 pounds plum tomatoes 3 tablespoons extra virgin olive oil 1/4 cup parsley, chopped
Shrimp:
2 pounds large shrimp, peeled and deveined 3 tablespoons extra virgin olive oil Salt
Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl. Chinese Style Grilled Shrimp, from Steamy Kitchen Grilled Shrimp Cocktail, from Smitten Kitchen Spicy Grilled Shrimp, from The Kitchn
