Ingredients
- 18 ounces cherry tomatoes (quartered)
- 4 tablespoons olive oil (divided)
- 1 1/2 teaspoons paprika (smoked hot)
- 3/4 cup chopped yellow onion
- 2 garlic cloves, chopped
- 1 1/2 teaspoon dried oregano
- 1/4 cup lime juice
- 1 1/2 teaspoons chipotle chiles (canned, chopped)
- 1/4 pound shrimp (cooked and chopped, bay shrimp)
- 3/4 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 teaspoon grated lemon peel
How to Make
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Step 1: Set rack 8 inches from broiler and preheat broiler.
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Step 2: Stir tomatoes, 1/2 teaspoon olive oil and the paprika in a bowl to coat. Spread on a rimmed baking sheet; reserve bowl. Sprinkle tomatoes with salt and pepper. Broil until tomatoes begin to char around edges (10 minutes). Transfer to a bowl and reserve baking sheet.
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Step 3: Stir onion, garlic, oregano and remaining 3 1/2 tablespoons olive oil in reserved large bowl (the one that you used for the tomatoes) to coat. Transfer to reserved baking sheet and sprinkle with salt and pepper. Broil until onions char around the edges (8-10 minutes). Cool on the baking sheet.
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Step 4: In another large bowl blend together the lime juice and chipotles. Stir in shrimp, green onions, cilantro, lemon peel and cooled onion and tomatoes stirring to coat and season with salt and pepper. Let stand 10 minutes to blend flavors
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Step 5: Can be made one day ahead; covered and refrigerated.
We hope you enjoy this recipe!
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