Grilled Jumbo Shrimp and Pickled Gazpacho Roll-ups (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
16 jumbo shrimp, peeled and deveined, ask for easy-peels at fish counter |
2 cloves garlic, chopped |
1 tablespoon extra-virgin olive oil |
salt and pepper |
1/2 teaspoon crushed red pepper flakes |
1/2 lemon, juiced, plus 1/2 lemon, juiced |
1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with italian foods aisle |
a handful flat-leaf parsley leaves, chopped |
1 vine-ripe tomato, seeded and chopped |
a few grinds coarse black pepper |
8 large bibb lettuce leaves (outer leaves), about 1 head |
Directions:
1. Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
2. In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
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