Makes 4 servings

Ingredients:

• 2 pounds large shrimp
• 1 cup sundried tomatoes, loosely packed
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper

Instructions:

Place sundried tomatoes in a small bowl. Cover with warm water. Let stand while preparing shrimp. If desired, peel and devein shrimp. Or, leave shell and head intact and, using a serrated knife, split the shrimp along the back, through the tail, exposing the dark vein. Rinse under water to remove vein. Place in a large bowl and set aside. Drain sundried tomatoes, reserving liquid. In a blender or food processor, process the sundried tomatoes until a large mass forms. Add the remaining ingredients. Add reserved sundried tomato liquid to form a paste resembling chunky catsup. Pour over shrimp. Let marinate while grill heats. Preheat grill to medium-high. If desired, thread shrimp through skewers to make turning easier. Grill 8 to 15 minutes (depending on grill heat), turning as necessary to avoid charring, until shrimp are opaque. Remember, shrimp will continue to cook even after removed from heat.

If desired, before serving, boil remaining shrimp marinade with enough white or blush wine to thin the marinade. Pour over shrimp before plating dish.