Fiery Grilled Shrimp with Honeydew Gazpacho

Fiery Grilled Shrimp with Honeydew Gazpacho
Photo by John Kernick


  • ¼ cup fresh mint leaves
  • ½ English cucumber
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • lime wedges
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • + 7 more ingredients
    • 2 jalapeños
    • 1 fresh green Thai chile
    • 1 celery heart stalk
    • 1 small fennel bulb
    • ½ honeydew
    • Crushed red chile flakes
    • 1 pound large shrimp

Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon. Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sie...

View full recipe at Epicurious


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