Recipe courtesy of Anthony Endy from The Alisal Guest Ranch and Resort.
Ingredients
- 2 each large Roma tomatoes
- 3 garlic cloves, roasted
- 1 tsp. salt
- ½ tsp. smoked paprika
- ¼ lb. unsalted butter, softened
- 2 tbsp. sherry vinegar
Herb Salsa Verde Ingredients
- 1 cup chopped fresh herbs (basil, parsley, cilantro, oregano)
- 1 tbsp. chopped capers
- 1 tsp. reserved juice from capers
- ½ tsp. lemon juice
- ¼ tsp. chili flakes
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
Shrimp Linguica Skewers Ingredients
- 4 – 12” bamboo or metal skewers (bamboo soak in water for at least an hour)
- 16 each wild caught shrimp, U/12 size, head off, tail on, peeled and deveined
- 16 slices Linguica Sausage, ½”- ¾” thick
- 2 tbsp. blended olive oil or canola oil
- 4 tbsp. smoked tomato butter
- 2 tbsp. herb salsa verde
- Salt and pepper to taste
Instructions
Set the EGG for indirect cooking at 225°F/107°C.
Cut the tomatoes in half; add to the grid and smoke tomatoes for 10 minutes until they are tender; set aside to cool.
Using a mortar and pestle or food processor, grind or process the roasted garlic, salt, smoked paprika and sherry vinegar into a paste. Mix the combination with the softened butter, and then grind the tomatoes together with the butter.