Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 109 :: SHELL GAMES
Grilled Shrimp Cocktail With Mediterranean Salsa
Source: Steven Raichlen
Method: Direct Grilling
30 minutes to 1 hour for marinating the shrimp
Category: Seafood
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
2 tablespoons coarse salt (kosher or sea)
1 tablespoon cracked black pepper
2 cloves garlic, finely minced
1 tablespoon fresh tarragon, finely minced
2 teaspoons lemon zest, finely minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Mediterranean Salsa (recipe follows) for serving

Other Items Needed:
A grilling grid to keep shrimp from falling through the grill grate

Rinse the shrimp under cold running water, then blot dry with paper towels.

Place the salt, pepper, garlic, tarragon, and lemon zest in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the lemon juice and olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

Prepare the grill for direct grilling and preheat to high. Preheat the grilling grid as well.

When ready to cook, oil the grilling grid. Put the shrimp on the grilling grid and cook until just pinkish white (the shrimp will feel firm to the touch), about 2 to 4 minutes per side.

Spoon the Mediterranean Salsa into four large martini glasses or serving bowls. Drape four of the hot shrimp over the edge or each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the grilled shrimp cool to room temperature, then refrigerate, covered, until they are chilled. Serve them with the salsa. The cooked shrimp can be refrigerated for up to 2 days, but the salsa is best when freshly made.
Mediterranean Salsa
Serves: Makes about 1-1/2 cups
Category: Sauces
2 large ripe red tomatoes, peeled, seeded, and finely diced
1 small white onion, finely diced
1/2 cup finely diced hothouse cucumber (see Note)
1 clove garlic, finely minced
16 kalamata olives, pitted and chopped
2 tablespoons small brined capers, drained
1 tablespoon fresh tarragon, minced
1/4 cup good quality extra-virgin olive oil
1 tablespoon fresh lemon juice (or more to taste)
Coarse salt (kosher or sea)
Freshly ground black pepper

In a small mixing bowl, gently mix (a rubber spatula works well for this) the tomato, onion, cucumber, garlic, olives, and capers. Stir in the tarragon, olive oil, and lemon juice. Add salt (remember, the capers and olives are salty, so you may not have to add much) and pepper to taste.

Note: An English cucumberthe seedless variety that usually comes shrink-wrapped in plasticis the preferred cucumber. If you can only find salad cucumbers, peel and seed them before dicing.
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