April 8th, 2012
Recipes Developed by Paula BowmanPhotography by Nina TeixeiraFood Styling by Ian MuggridgeProp Styling by Jane Hardin
Preheat oven to 475 F.
Drain tomatoes and squeeze out any remaining liquid. Place on a sheet pan and roast for 25 minutes.
Transfer tomatoes to a food processor with remaining ingredients. Process until chopped.
For best results, bring back to room temperature before serving.
Remove leaves from bottom half of each rosemary sprig.
Toss shrimp in garlic and season with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook shrimp in a single layer until pink and firm, about 2 minutes per side. Cook in batches to avoid overcrowding pan.
Squeeze lime juice over shrimp, remove from pan and let rest.
Skewer shrimp through the back and tail with rosemary sprigs. Serve warm or chilled with smoky sauce.
Nutrients per shrimp (with sauce): 40 calories, 3 g fat, 3 g protein, 2g carbohydrates.