Grilled Shrimp Cocktail With Yellow Gazpacho Salsa |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup. Eating Well Magazine June 2006 Ingredients:
4 medium yellow tomatoes (1 pound), seeded and finely chopped |
1 yellow bell pepper, finely chopped |
1 medium cucumber, peeled, seeded and finely chopped |
1 stalk celery, finely chopped |
1/2 small red onion, finely chopped |
2 tablespoons minced fresh chives |
2 tablespoons white-wine vinegar |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
several dashes hot sauce, to taste |
1 pound raw shrimp (21-25 per pound), peeled and deveined |
2 cloves garlic, minced |
2 tablespoons minced fresh thyme |
tip: to oil a grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. (do not use cooking spray on a hot grill.) |
make ahead tip: prepare the salsa (step 1), cover and refrigerate for up to 1 day. |
Directions:
1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
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