These particles are known as tartrate crystals, or “wine diamonds,” that sit at the bottom of your bottle or glass..
Place chicken, cavity side up, in grill basket.Lock basket, and place edges of basket on top of bricks, chicken cavity side down.
Grill, flipping basket every 5 minutes, for 30 minutes.Coals will begin to shrink, and chicken will begin to brown.After 30 minutes, remove one brick from each stack, and place basket back on bricks.
Grill, flipping basket every 5 minutes to expose both the skin side and cavity side to the coals, until chicken is deep brown and an instant-read thermometer inserted in thickest part of thigh registers 165°F, 50 to 55 minutes.Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.. Make the charred tomato salsa.
Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.
Grill, turning occasionally, until charred and just tender, about 10 minutes.Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.. Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.
Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes.Season with salt and white pepper; stir in basil.
Divide among 4 shallow bowls, drizzle with remaining 2 tablespoons oil, and serve..shrimp, peeled and deveined.