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Grilled Gazpacho Salad with Shrimp Recipe

Grilled Gazpacho Salad with Shrimp Recipe

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Ingredients

Count

Nutrition

712

Calories

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Ingredients:

Serving

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 lb uncooked large shrimp, deveined but with shells intact
8 firm plum tomatoes , halved lengthwise
2 bunches green onions ; root ends trimmed
1 1- lb sweet onion (such as vidalia or maui) , cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large english hothouse cucumbers, peeled , halved lengthwise
2 6 x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 tsp hot pepper sauce
1/2 cup thinly sliced fresh basil
lime wedges

Directions:

Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	712.17 Kcal (2982 kJ)
Calories from fat	446.92 Kcal
		% Daily Value*
Total Fat	49.66g	76%
Cholesterol	65.76mg	22%
Sodium	1331.76mg	55%
Potassium	487.64mg	10%
Total Carbs	57.46g	19%
Sugars	13.52g	54%
Dietary Fiber	5.87g	23%
Protein	13.78g	28%
Vitamin C	78.5mg	131%
Vitamin A	1mg	33%
Iron	18.2mg	101%
Calcium	132.1mg	13%

Amount Per 100 g
Calories	104.15 Kcal (436 kJ)
Calories from fat	65.36 Kcal
		% Daily Value*
Total Fat	7.26g	76%
Cholesterol	9.62mg	22%
Sodium	194.75mg	55%
Potassium	71.31mg	10%
Total Carbs	8.4g	19%
Sugars	1.98g	54%
Dietary Fiber	0.86g	23%
Protein	2.01g	28%
Vitamin C	11.5mg	131%
Vitamin A	0.1mg	33%
Iron	2.7mg	101%
Calcium	19.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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