Ginger-Garlic Shrimp With Tangy Tomato Sauce by Kerry Simon

"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;)

• Ready In: 1 hr
• Serves: 10

Ingredients

• SHRIMP

• 1⁄2 cup  vegetable oil
• 1⁄4 cup  finely chopped parsley
• 2  tablespoons  minced garlic
• 2  tablespoons  finely chopped basil
• 1  tablespoon  minced fresh ginger
• 2  tablespoons fresh lemon juice
• 2  teaspoons kosher salt
• 1  teaspoon crushed red pepper flakes
• 2 1⁄2 lbs large shrimp, shelled and deveined

• DIPPING SAUCE

• 1  tablespoon  vegetable oil
• 1  tablespoon  minced fresh ginger
• 1  large garlic clove, minced
• 3  stalks fresh lemongrass, tender inner bulb only, minced
• 1 1⁄2 lbs tomatoes, peeled seeded and coarsely chopped
• 1  tablespoon fresh lime juice
• 2  tablespoons  chopped cilantro
•  kosher salt

Directions

1. MARINATE THE SHRIMP:
2. In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper; add the shrimp and toss to coat.
3. Cover and refrigerate for at least 2 hours and up to 4 hours.
4. MAKE THE SAUCE:
5. Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil.
6. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes.
7. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
8. Let cool to room temperature, then stir in the lime juice and cilantro.
9. Season with salt.
10. Transfer the sauce to ramekins.
11. Light a grill.
12. Loosely thread the shrimp onto 10 skewers.
13. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
14. Transfer the shrimp to plates and serve with the tomato sauce.