Author Notes
The combination of grilled brined shrimp and heirloom tomato salsa makes for a delightful summertime meal. By combining the sweet tomatoes and bright saltiness of the preserved lemon, this salsa has unique and robust flavor. You can brine and grill the shrimp unpeeled and then peel and devein once cooked, or you can peel and devein prior to cooking. Either way the brine time remains the same. This photo is of my only remaining Mr. Stripey plant, who is putting back nicely after a Tobacco Hornworm attack. —katiebakes
Ingredients
- Grilled Brined Shrimp
-
1 quart
water
-
1/3 cup
kosher salt
-
1/3 cup
organic sugar
-
1 1/2 pounds
large or jumbo shrimp
- Mr. Stripey Salsa
-
3 cups
chopped Mr. Stripey tomato
-
1
avocado, cubed
-
1/4 cup
finely chopped Vidalia onion, or other sweet variety
-
1 1/2 tablespoons
minced preserved lemon
-
3 tablespoons
olive oil
-
1 tablespoon
Meyer lemon juice (another lemon will work nicely)
-
1 tablespoon
champagne vinegar
-
1/2 teaspoon
salt
-
1/4 teaspoon
freshly ground black pepper
-
1/2 tablespoon
chopped fresh parsley
-
1/2 tablespoon
chopped fresh cilantro
Directions
- Grilled Brined Shrimp
-
In a large container combine water, kosher salt, and organic sugar, stirring to dissolve salt. Add shrimp and brine in the fridge for 1-3 hours (using less time for smaller shrimp or if pressed for time).
-
Drain shrimp, rinse well, and pat dry.
-
Meanwhile, prepare the grill. Grill shrimp approx. 1 1/2 minutes on each side, or until pink. Serve with Mr. Stripey Salsa.
- Mr. Stripey Salsa
-
In a large bowl, combine tomato, avocado, onion, and preserved lemon.
-
In a small bowl, whisk together olive oil, Meyer lemon juice, vinegar, salt, pepper, parsley, and cilantro.
-
Add dressing to tomato mixture, stirring well to combine. Serve with Grilled Brined Shrimp.
See what other Food52ers are saying.