| 4 medium yellow tomatoes (1 pound), seeded and finely chopped |
| 1 yellow bell pepper, finely chopped |
| 1 medium cucumber, peeled, seeded and finely chopped |
| 1 stalk celery, finely chopped |
| 1/2 small red onion, finely chopped |
| 2 tablespoons minced fresh ginger |
| 2 tablespoons white-wine vinegar |
| 2 tablespoons lemon juice |
| 1 tablespoon worcestershire sauce |
| 1/2 teaspoon freshly ground pepper |
| 1/4 teaspoon salt |
| Several dashes hot sauce, to taste |
| 1 pound raw shrimp (21-25 per pound), peeled and deveined |
| 2 cloves garlic, minced |
| 2 tablespoons minced fresh thyme |
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). |
