Gazpacho with Chile Lime Shrimp Garnish
This recipe is so easy to make. Just chop all the ingredients up into a non-metal bowl and let meld for a few hours. Refreshing, very popular and delicious, especially with the chile-lime shrimp garnish!
Yields around 3.5 qts.
3/4 lb. assorted tomatoes, diced small
2 cucumbers, seeded, diced
1/2 jalapeno pepper, seeded or not, diced
2 46 oz. cans tomato juice (I use Sacramento)
6 leaves basil, chiffonade
¼ bunch cilantro leaves, chopped
1 green, yellow or red pepper, diced
½ bunch scallions, minced
2 ears corn, cooked and kernels taken off (optional)
1 oz balsamic vinegar
1 lime, zested and juiced
Tabasco- several shakes
Worchestershire- several shakes
Fresh Ground Pepper
1 large avocado, diced (optional
Mix everything together in large container. Chill for at least 4 hours so that flavors can meld.
Serve in glass votive cups. Garnish with Chili Shrimp (optional)
Grilled Chile Lime Shrimp
2 lbs. uncooked shrimp
1 bunch cilantro (about 2 cups, loosely packed)
5 cloves garlic, peeled and chopped
Juice of 2 limes
1/2 raw jalapeno with seeds (optional, for a little kick)
3/4 c. olive oil
1 T kosher salt
1 t freshly ground black pepper
Thaw shrimp if frozen. Puree remaining ingredients until they are about the consistency of a milkshake. Add more olive oil if it is too thick. Toss shrimp with puree and marinate for 1 hour – not longer or the shrimp will start to become ceviche!
Fire up the grill (gas or charcoal) and get it nice and hot. Cook shrimp until firm and pink throughout, about 1-2 minutes per side.
Chill and serve on rim of votive glass as garnish for Gazpacho recipe above or serve them alone! You’ll have extra!
this sounds docilieus! love the idea of pairing it with grilled cheese p.s. would you mind sharing your gazpacho recipe? i can’t seem to find one that lives up to some of the great gazpacho’s i’ve tasted over the years