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Shrimp Skewers With Charred-Tomato Vinaigrette

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36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined

1 1/2 teaspoons coarse kosher salt

6 metal skewers

2 medium green onions, trimmed

2 large plum tomatoes

1 teaspoon plus 3/4 cup olive oil

2 tablespoons Sherry wine vinegar

Pinch of cayenne pepper

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