Grilled Gazpacho Salad With Shrimp Recipe

Name: Grilled Gazpacho Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves); 3/4 cup olive oil, divided; 1 1/2 pounds uncooked large shrimp, deveined but with shells intact*; 8 firm plum tomatoes, halved lengthwise; 2 bunches green onions; root ends trimmed, onions left whole; 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices; 1 red bell pepper, quartered, cored; 1 yellow bell pepper, quartered, cored; 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise; 2 6x3x1-inch slices country-style bread; 2 cups grape tomatoes, halved (about 1 pint); 1/4 cup red wine vinegar; 1 teaspoon hot pepper sauce; 1/2 cup thinly sliced fresh basil; Lime wedges

Servings: persons

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

1
Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
2
Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
3
Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
4
Do ahead:
5
Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves), 3/4 cup olive oil, divided, 1 1/2 pounds uncooked large shrimp, deveined but with shells intact*, 8 firm plum tomatoes, halved lengthwise, and more.

Yes, Grilled Gazpacho Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Gazpacho Salad With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions