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Grilled Sweet Tomato Shrimp Recipe


A light and delicious summer salad which features Kitchen Kettle Tomato Jam, courtesy of Chef Vince Knipple, Executive Chef at Scooter's Restaurant.


  • 1 Romaine leaf
  • 6 jumbo shrimp
  • 1/4 c. Olive Basin Traditional Balsamic Vinegar
  • 1 Tbsp. Kitchen Kettle Tomato Jam
  • 1 Tbsp. sugar
  • 3 oz. fresh mozzarella
  • Olive Basin Extra Virgin Olive Oil for grilling


Coat shrimp with olive oil and place on hot grill. Cook shrimp 2 minutes on both sides or until shrimp are pink and opaque in center. While shrimp are cooking, place the Balsamic vinegar and sugar in a pan over high heat and reduce until syrup like consistency. To serve cut Romaine leaf into 6 pieces and place one grilled shrimp on each leaf. Cut mozzarella into 6 squares and place on top of shrimp. Top with Kitchen Kettle's Tomato Jam and drizzle with Balsamic syrup.

Scooter's Restaurant, Kitchen Kettle Village, Kitchen Kettle Tomato Jam

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