Grilled Shrimp with Tomato and Garlic Butter

Instructions

1. 1

   Pat shrimp dry with paper towels and toss with 1.5 tablespoons olive oil, half the salt, and black pepper. Let sit at room temperature for 10 minutes to allow flavors to set.

   Tip: Dry shrimp ensures better caramelization on the grill.

2. 2

   Heat a grill pan or outdoor grill to high heat until smoking slightly. Working in batches, grill shrimp for 2-3 minutes per side until they turn pink and opaque. Set aside on a warm plate.

   Tip: Avoid overcrowding the pan to ensure even cooking and a proper sear.

3. 3

   In a large skillet, melt butter with remaining 1.5 tablespoons olive oil over medium heat. Add minced garlic and diced shallot, stirring frequently for 2 minutes until fragrant and softened.

4. 4

   Add halved cherry tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to blister and release their juices.

   Tip: Don't break apart the tomatoes; let them warm through gently for better texture.

5. 5

   Deglaze the pan with white wine vinegar, scraping up any browned bits from the bottom. Simmer for 1 minute to reduce slightly.

6. 6

   Return grilled shrimp to the skillet with the tomato mixture. Add lemon zest, lemon juice, fresh basil, and red pepper flakes. Toss gently for 1-2 minutes until shrimp is fully coated and heated through.

   Tip: Add basil at the end to preserve its delicate flavor and vibrant color.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving platter and drizzle with any remaining pan juices.

   Tip: Serve immediately while the dish is hot for best flavor.