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The popularity of cooking-based television shows has led many people to look at food through a new lens . Experiencing food in new ways may involve trying certain types of cuisine for the first time or even preparing beloved foods in new ways . Shrimp lovers accustomed to shrimp cocktail or other popular shrimp dishes may find that few ways to prepare shrimp can be as flavorful as grilling . Cooking meals over an open flame imparts a unique flavor to various foods , and shrimp is no exception . Grilled seafood can be a perfect light alternative to grilled meats , which can be filling , something many people prefer to avoid when the weather is especially warm . The following recipe for “ Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce ” from Laurey Masterton ’ s “ The Fresh Honey Cookbook ” ( Storey Publishing ) provides a less filling but delicious alternative to more traditional backyard barbecue fare .

Servings : 6

For the tomato sauce 3 pounds assorted large heirloom tomatoes 1 small sweet onion , minced 1 garlic clove , minced 1 / 2 teaspoon sea salt 1 / 4 teaspoon freshly ground black pepper 1 tablespoon honey , preferably sourwood honey 1 / 4 cup fresh basil leaves , cut into thin strips ( chiffonade is the formal name for this cut ), plus more for garnish Sea salt Freshly ground black pepper

1 . To marinate the shrimp , combine the olive oil , red wine vinegar and garlic in a large bowl . Stir to combine . Add the shrimp and allow to sit , covered , for 1 hour . Stir occasionally . 2 . Prepare a medium fire in a charcoal or gas grill . Soak the skewers in water for at least 30 minutes to prevent them from burning . 3 . To make the tomato sauce , bring a medium pot of water to a boil . Place one or two tomatoes at a time into the boiling water . Watch them and , as you see the skin split , remove with a slotted spoon and place in a bowl of cool water . At this point , it will be very easy to slip off the skins .

4 . Cut the peeled tomatoes into a small dice . Put the cut tomatoes into a large bowl . Add the onion , garlic , salt , pepper , and honey . Stir gently to combine . 5 . Skewer the shrimp , 3 per skewer . Grill the skewered shrimp for 1 to 2 minutes on each side , until they are pink . Sprinkle lightly with sea salt and a couple grinds of fresh pepper . 6 . Just before serving , add the basil leaves to the tomato sauce . Taste and add more salt if necessary . 7 . Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce . Garnish with more basil leaves and enjoy ! n

. Trout . Grouper . Alligator . Salmon . Tilapia . Shrimp . Scallops . Mullet

. Sheephead . Oysters . Frog Legs . Catfish Whole or Fillets

. Red Snapper *

* Red Snapper is available when in season .

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58 MoultrieScene JANUARY 2023