Shrimp with Tomato Fondue

A light summer dish.

Shrimp

24 large or 36 medium raw peeled shrimp

1 bunch cilantro, coarsely chopped

½ cup olive oil

1 tbsp freshly cracked black pepper

2 tbsp. balsamic vinegar

2 tbsp chopped garlic

Mix all ingredients in a glass bowl. Marinate 3 hours or longer. When ready to cook either grill or sauté in a frying pan in olive oil.

Tomato Fondue

12 ripe Roma tomatoes, finely chopped

1 medium onion, finely chopped

2 tbsp olive oil

1 small jalapeno pepper, seeded and minced

Salt

Sauté onion and jalapeno until softened, abuot 5 minutes. Add tomatoes with liquid and simmer on very low heat 30-40 minutes. The mixture should resemble a puree. Season as needed.

Serve tomato fondue with the shrimp.