Shrimp With Gazpacho Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The jumbo shrimp are lightly seasoned and broiled. The vinaigrette is also excellent when used as a dressing for fish fillets or to dress grilled scallops and the like. Ingredients:
1 lb jumbo shrimp |
olive oil, for drizzling |
3/4 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper flakes |
1/4 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp) |
1 large beefsteak tomato, peeled and diced (about 3/4 lb or 1 1/3 cups) |
1 small red bell pepper, diced (about 1/2 - 3/4 cup) |
1/2 medium cucumber, diced (about 3/4 cup) |
1/2 large garlic clove, minced (about 1/2 teaspoon) |
2 tablespoons sherry wine vinegar |
1/2 cup extra virgin olive oil |
salt & freshly ground black pepper |
Directions:
1. Preheat broiler and position top oven rack about 4 inches from the broiler element.
2. Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
3. Place, in a single layer, flat on baking sheet, shell side down.
4. Drizzle with oil and sprinkle lightly with pepper.
5. Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
6. Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups).
7. In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
8. To serve: divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.
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