Spicy Grilled Shrimp With Gazpacho Vinaigrette Recipe

Name: Spicy Grilled Shrimp With Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes, diced; 1 medium cucumber, diced; 1 red bell pepper, diced; 1 jalapeno chile, diced; ¼ cup onion, diced; ¼ cup red wine vinegar; ⅓ cup tomato juice; ¼ cup extra virgin olive oil; hot sauce; 1 12 lbs large shrimp; 6 basil leaves, cut into chiffonade; 1 pinch crushed red pepper flakes

Servings: persons

6 plum tomatoes, diced
1 medium cucumber, diced
1 red bell pepper, diced
1 jalapeno chile, diced
¼ cup onion, diced
¼ cup red wine vinegar
⅓ cup tomato juice
¼ cup extra virgin olive oil
hot sauce
1 12 lbs large shrimp
6 basil leaves, cut into chiffonade
1 pinch crushed red pepper flakes

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.
9
Serve immediately.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 plum tomatoes, diced, 1 medium cucumber, diced, 1 red bell pepper, diced, 1 jalapeno chile, diced, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Grilled Shrimp With Gazpacho Vinaigrette

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