Shrimp Sonoma

• 1 ounce sun-dried tomato, without salt
• 1 cup boiling water
• 1 12 lbs large shrimp
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 12 teaspoon salt
• 12 teaspoon crushed red pepper flakes
• 4 skewers

1. Soak skewers in cold water so they won't burn on the grill.
2. Place dried tomatoes in small bowl.
3. Pour boiling water over tomatoes, let stand while preparing shrimp.
4. Pull off legs from shrimp.
5. Insert tip of kitchen shears under shell of each shrimp and snip along back to tail, cutting about 1/4th inch deep to expose vein.
6. Leaving shell on, rinse shrimp to remove vein.
7. Place shrimp in a bowl.
8. Prepare grill.
9. Drain dried tomatoes, reserving 1/4-cup of soaking liquid.
10. Blend tomatoes with reserved liquid, lemon juice, olive oil, salt, and pepper until well blended.
11. Pour over shrimp.
12. On 4 long skewers, thread shrimp.
13. Place skewers on grill over medium heat.
14. Grill 8-10 min, turning occasionally, and basting with tomato mixture.

tomato, boiling water, shrimp, lemon juice, olive oil, salt, red pepper, skewers

Taken from www.food.com/recipe/shrimp-sonoma-160485 (may not work)