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Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  1 Hour
Yield:  4 servings

Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup.

Make Ahead Tip: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day.

RECIPE INGREDIENTS

4 medium yellow tomatoes (1 pound), 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

Tip: 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).

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa Recipe at Cooking.com

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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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

131

Fat. Total:

Fiber:

Carbohydrates, Total:

10g

Sodium:

418mg

% Cal. from Fat:

Cholesterol:

168mg

Protein:

20g

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Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

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