Shrimp Sonoma

Some of the sweetest dried tomatoes come from the Sonoma Valley in California. Look for dried tomatoes that are plump rather than dry and leathery. Make a batch of Balsamic-Glazed Veggie Kabobs and grill them alongside the shrimp. Serve on a bed of couscous seasoned with extra-virgin olive oil.

PREP: 25 minutes GRILL: 8 to 10 minutes

MAKES: 6 main-dish servings

1 ounce dried tomatoes without salt

1 cup boiling water

1 ½ pounds large shrimp

2 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon crushed red pepper

4 (12-inch) metal skewers

1. Place dried tomatoes in small bowl. Pour boiling water over tomatoes; let stand while preparing shrimp.

2. Meanwhile, pull off legs from shrimp. Insert tip of kitchen shears under shell of each shrimp and snip along back to tail, cutting about ¼ inch deep to expose dark vein. Leaving shell on, rinse shrimp to remove vein; pat dry with paper towels. Place shrimp in bowl.

3. Prepare outdoor grill for direct grilling over medium heat.

4. Drain tomatoes, reserving ¼ cup liquid.

5. In blender or in food processor with knife blade attached, puree tomatoes, reserved liquid, lemon juice, oil, salt, and crushed red pepper until smooth. Pour over shrimp.

6. Thread shrimp onto skewers. Place skewers on hot grill rack. Grill shrimp, turning skewers occasionally and basting with any remaining tomato puree, until just opaque throughout, 8 to 10 minutes.

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EACH SERVING: About 140 calories, 20g protein, 3g carbohydrate, 5g total fat (1g saturated), 140mg cholesterol, 290mg sodium

SHRIMP SAVVY

box You can buy shrimp all year-round— 95 percent of what’s sold in the United States has been previously frozen.

box Depending on variety, shrimp shells can be light gray, brownish pink, or red, but when cooked, all will turn reddish.

box Select raw shrimp with firm-looking meat and shiny shells that feel full.

box Avoid black spots, which are a sign of aging. The heads are usually removed before shrimp are sold; if not, gently pull the head away from the body before shelling. Cooked, shelled shrimp should be plump with white flesh.

box Allow about ¼ pound of shelled shrimp per serving.