- 1 Onion
- ½ tablespoon Canola oil
- 7 ounces pureed Tomatoes (Box or Tetrapak)
- 1 tablespoon Tomato paste
- 2 tablespoons white Balsamic vinegar
- 1 tablespoon Maple syrup
- Worcestershire sauce
- 20 Shrimp
- 1 bunch Scallions
Peel onion and chop very finely. Heat oil in a small pot and cook onion over low heat until translucent.
Stir in tomatoes, tomato paste, vinegar and maple syrup and bring to a boil.
Season to taste with salt, pepper and Worcestershire sauce. Remove from heat and let cool.
Meanwhile, rinse shrimp and pat dry. Cut the back of each shrimp with a small knife and remove the black intestine threads.
Add shrimp to sauce and marinate for about 20 minutes.
Cut scallions into 4 cm (approximately 1 1/2-inch) long pieces.
Drain shrimp. Alternately place shrimp and several pieces of scallion on each wooden skewer. Place skewers on an aluminum grill pan and cook on hot grill for 3-4 minutes on each side, brushing with the sauce while cooking.