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Grilled Shrimp, Tomato, Caper & Basil

Serves 4


  • 12 Jumbo shrimp, peeled & deveined (16/20 or 21/25 count)
  • 3 Pieces fresh ripe plum/roma tomatoes, peeled, seeded and cut into fine dice
  • 1 large shallot, peeled and fine diced
  • 1 Garlic clove, peeled and fine chopped
  • 1 Tbsp. capers, drained
  • 1 Fresh fennel stalk, fine diced, reserve fronds for garnish
  • ½ Cup dry white wine
  • 1 Tbsp. Pernod
  • 1 Lemon for zest
  • 2 Tsp. lemon juice (juice of from ½ lemon)
  • 2 Tbsp. blended olive oil (50/50 olive oil – vegetable oil)
  • 1 Bunch fresh basil, small leaves reserved whole for garnish. Fine chop all others
  • ½ Bunch fresh tarragon, leaves picked and reserved
  • 2 Tbsp. Extra Virgin Olive Oil – first cold pressed, very fine quality (EVOO)
  • Kosher salt to taste to season before and during cooking
  • Black pepper from mill Fleur de sel to taste for finishing seasoning 


  1. Heat Forno Piombo to 750F. 
  2. Place grill over hot coals.
  3. Place a medium cast iron sauté pan in the oven to heat to high. 
  4. In a medium bowl, toss the shrimp with 1 tbsp. of blended olive oil, ½ of the chopped basil, kosher salt and black pepper to taste. Set aside. 
  5. In the hot cast iron pan, add ½ the blended olive oil, shallots, garlic and fennel. Sauté for two to three minutes until light golden brown and translucent. Add the fine-diced tomatoes and place back in the forno for one to two minutes.
  6. Remove the pan from the oven add the Pernod and flambé. Add the white wine and place the pan in the forno and reduce to almost dry.
  7. Remove pan from forno, stir in 1 tsp. lemon juice, zest from ½ lemon, capers, 1 tbsp. of the extra virgin olive oil and ½ of the chopped basil. Season to taste with kosher salt and black pepper. Reserve and keep warm. 
  8. Place the shrimp on the grill over the hot coals. Cook for approx. two to three min. or until desired doneness is achieved. Do not over cook. 
  9. Divide the tomato mixture between four plates. Place three shrimp on each plate. Garnish with fennel fronds, basil leaves & tarragon leaves. Drizzle with the 1 tsp. lemon juice, zest from ½ lemon and ½ of the EVOO. Season with Fleur de sel and black pepper. Serve.
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