1. Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil. 2. Season with couple drops of hot sauce and a few pinches of salt. 3. Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine. 4. Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes. 5. Allow shrimp to sit a room temperature for half hour. 6. Heat the grill to medium. 7. Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes). 8. Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
