Shrimp with Grilled Yellow Summer Gazpacho

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Shrimp with Grilled Yellow Summer Gazpacho
Shrimp with Grilled Yellow Summer Gazpacho
2 large yellow heirloom tomatoes
1 yellow bell pepper, stemmed and seeded
1 jalapeño pepper, stemmed and seeded
2 (1/2 -inch thick) slices onion
3/4 cup peeled and diced cucumber
1/4 cup fresh cilantro leaves
3 tbsp. slivered almonds, toasted
2 tbsp. extra virgin olive oil
2 tbsp. sherry vinegar
1/2 tsp. sea salt or to taste
1 clove garlic, minced
16 Wild Texas Gulf Shrimp, peeled and deveined
1 tbsp. extra virgin olive oil
1 tsp. Raley's Spanish Paprika Sea Salt

Serve as a starter, a light main dish or halve recipe and serve in shot glasses.

Prep: 40 minutes, Cook: 10 minutes, Chill: several hours,
Serves: 4 as a main dish

1. Grill tomatoes, peppers and onion over medium-high heat on a well-oiled grill for 5 minutes or until nicely charred, turning occasionally. Place peppers in a paper bag and fold over top; let steam for 5 minutes. Remove skins from tomatoes and peppers.

2. Place in a blender or food processor with remaining gazpacho ingredients; pulse on and off to finely chop. Cover and chill for several hours.

3. Toss shrimp with olive oil and smoked paprika salt. Grill over medium-high heat for 2 to 3 minutes on each side or until cooked through.

4. Place soup in shallow bowls or shot glasses and top with shrimp.  

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Great tasting summer soup with or without the shrimp!

  Comment Number: 5784
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