This dipping sauce is really good, like really good. It's great these simply grilled shrimp, but would also be good with other seafood, grilled chicken or even crudités. I stole the bread-in-the-sauce idea (or should I say I was inspired by) from Gordon Ramsey. It really adds a lot of body to the sauce.
For the shrimp
1 lb shrimp in shells
2 tsp olive oil
salt
For the Dipping Sauce
1 cup cherry tomatos
1/2 cup cubed bread
1 tbsp Siracha
4 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper
1. heat 1 tbsp of the olive oil in a skillet over medium heat. add in the cubes and sauté them for a minute or two, add in the cherry tomatoes, and continue sautéing for 3 to 4 minutes or until the bread is golden brown and the tomato skin is blistering.
2. move the tomatoes and bread to a blender, add in the balsamic vinegar and siracha. Blend. While blending, drizzle in the remaining 3 tbsp of olive oil (or a bit more if you need it to make it a smooth paste).
3. Toss the shrimp with the 2 tsp of olive oil and sprinkle with the salt. grill over high heat, about 2 minutes per side, or until they are opaque.
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