Grilled Shrimp Cocktail With Mediterranean Salsa

Democracy Dies successful Darkness

For the shrimp

• 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
• 2 tablespoons coarse kosher oregon oversea salt
• 1 tablespoonful freshly crushed achromatic pepper
• 2 mean cloves garlic, finely minced
• 1 tablespoonful tarragon leaves, finely minced
• 2 teaspoons freshly grated citrus zest (from 1 ample lemon)
• Juice of 1 mean citrus (about 3 tablespoons)
• 1/2 cupful extra-virgin olive oil

For the salsa

• 2 ripe tomatoes, peeled, seeded and chopped into 1/4-inch (or small) dice
• 2 scallions, achromatic and light-green parts, chopped crosswise into 1/4-inch pieces
• 1/2 cupful 1/4-inch-diced seedless cucumber, preferably the benignant that comes shrink-wrapped
• 1 mean clove garlic, finely minced
• 16 Kalamata olives, pitted and coarsely chopped
• 2 tablespoons brined capers, drained
• 1 tablespoonful tarragon leaves, minced
• 1/4 cupful good-quality extra-virgin olive oil
• 1 tablespoonful freshly squeezed citrus juice, oregon much to taste
• Coarse kosher oregon brackish (optional)
• Freshly crushed achromatic pepper