Grilled shrimp with baked tomato sauce

Ingredients:

• 900 g of large shrimp, peeled and gutted
• 2 ripe plum tomatoes
• 1/2 large onion, cut into 1cm wide rings
• 1 lemon, cut in half
• 3 tbsp. l. olive oil
• 1 tsp. Worcestershire sauce
• 1 teaspoon of honey
• 1 tbsp. horseradish
• Hot sauce, to taste

Preparation:

1. Heat a grill or large griddle over high heat. Lightly oil the grill grate.
2. Place the tomatoes, onion, and lemon on a baking sheet. Brush with 1 tablespoon of oil and season generously with salt and pepper. Place the tomatoes, onion, and lemon on the grill, cut side down. Grill for 6-8 minutes, until darkened, turning the tomatoes and onion slices as needed to ensure even cooking. Transfer the grilled vegetables and lemon to the same baking sheet they were on before. Let cool for 5 minutes. Do not remove from the grill.
3. Puree the tomatoes and onion in a blender with the juice of half a roasted lemon, Worcestershire sauce, honey, horseradish, hot sauce, and 1 tablespoon of oil. Blend until smooth and tomato puree forms. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Pour into a small serving bowl and set aside.
4. Toss the shrimp with the remaining 1 tablespoon of oil and season generously with salt and pepper. Grill for 2-3 minutes, until lightly browned on both sides and cooked through. Transfer the shrimp to a large platter and serve with the roasted tomato sauce. Cut the remaining grilled lemon into wedges and serve on the side of the shrimp.