Ingredients

• 4 medium yellow tomatoes, (1 pound), seeded and finely chopped
• 1 yellow bell pepper, finely chopped
• 1 medium cucumber, peeled, seeded and finely chopped
• 1 stalk celery, finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoon minced fresh chives
• 2 tablespoon white-wine vinegar
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Several da hot sauce, to taste
• 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoon minced fresh thyme

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Cooking Directions

Step 1

Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

Step 2

Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

Step 3

Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.