Directions:
- Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
- Season with couple drops of hot sauce and a few pinches of salt.
- Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.
- Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
- Allow shrimp to sit a room temperature for half hour.
- Heat the grill to medium.
- Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
- Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.74 Kcal (535 kJ) | ||
| Calories from fat | 96.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 16% | |
|---|---|---|---|
| Cholesterol | 2.47mg | 1% | |
| Sodium | 55.78mg | 2% | |
| Potassium | 269.36mg | 6% | |
| Total Carbs | 6.64g | 2% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 35.3mg | 59% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 76.43 Kcal (320 kJ) | ||
| Calories from fat | 57.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 16% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 1% | |
| Sodium | 33.37mg | 2% | |
| Potassium | 161.16mg | 6% | |
| Total Carbs | 3.97g | 2% | |
| Sugars | 2.29g | 15% | |
| Dietary Fiber | 0.87g | 6% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 21.1mg | 59% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.1mg | 47% | |
| Calcium | 10.6mg | 2% | |
* 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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