Grilled Shrimp Cocktail with Yellow Gazpacho Salsa
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 4 medium yellow tomatoes, 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
Nutrition Info
Per Serving
- Calories: 142 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 1 g
- Protein: 20 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
- 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.
Yield: 4 servings
3. Still Hungry?
Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup.
Notes:
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.
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