Spicy Grilled Shrimp With Gazpacho Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Bold Italian Ingredients:
6 plum tomatoes, diced |
1 medium cucumber, diced |
1 red bell pepper, diced |
1 jalapeno chile, diced |
1/4 cup onion, diced |
1/4 cup red wine vinegar |
1/3 cup tomato juice |
1/4 cup extra virgin olive oil |
hot sauce |
1 1/2 lbs large shrimp |
6 basil leaves, cut into chiffonade |
1 pinch crushed red pepper flakes |
Directions:
1. Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
2. Season with couple drops of hot sauce and a few pinches of salt.
3. 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.
4. Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
5. Allow shrimp to sit a room temperature for half hour.
6. Heat the grill to medium.
7. Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
8. Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.
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