Directions:
- Preheat grill or grill pan over medium high heat.
- Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
- Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
- Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
- Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
- Garnish with reserved parsley, cilantro and garlic mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.63 Kcal (1945 kJ) | ||
| Calories from fat | 244.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.14g | 42% | |
|---|---|---|---|
| Cholesterol | 46.24mg | 15% | |
| Sodium | 1273.52mg | 53% | |
| Potassium | 510.81mg | 11% | |
| Total Carbs | 42.52g | 14% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 13.29g | 27% | |
| Vitamin C | 83.5mg | 139% | |
| Iron | 16.8mg | 93% | |
| Calcium | 172.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 140.94 Kcal (590 kJ) | ||
| Calories from fat | 74.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 42% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 15% | |
| Sodium | 386.3mg | 53% | |
| Potassium | 154.95mg | 11% | |
| Total Carbs | 12.9g | 14% | |
| Sugars | 1.93g | 25% | |
| Dietary Fiber | 2.34g | 31% | |
| Protein | 4.03g | 27% | |
| Vitamin C | 25.3mg | 139% | |
| Iron | 5.1mg | 93% | |
| Calcium | 52.3mg | 17% | |
* 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.
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