Grilled Shrimp with Crushed Fresh Tomatoes and Lots of Lime | Louisiana Kitchen & Culture

Ingredients

• 2 extremely ripe, large-ish tomatoes
• 2 garlic cloves, finely grated
• 4 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lime juice, plus more limes for serving
• 2½ pounds medium head-on shrimp
• 2 tablespoons unsalted butter
• Pinch of crushed red pepper flakes or a few dashes of hot sauce
• ½ cup tender leaves and stems of fresh parsley or cilantro, coarsely chopped
• Tortillas, rice, or toast for serving