Grilled Gazpacho Salad with Shrimp

Grilled Gazpacho Salad with Shrimp
Photo by Mark Thomas

Ingredients

  • 2 medium heads of garlic
  • 2 cups grape tomatoes
  • 1 yellow bell pepper
  • ½ cup fresh basil
  • 8 plum tomatoes
  • ¼ cup red wine vinegar
  • ¾ cup olive oil
  • + 8 more ingredients
    • 2 6x3x1-inch slices country-style bread
    • 1 red bell pepper
    • 1 1-pound sweet onion (such as Vidalia or Maui)
    • 1 ½ pounds uncooked large shrimp, deveined but with shells intact
    • 1 ½ large English hothouse cucumbers
    • Lime wedges
    • 1 teaspoon hot pepper sauce
    • 2 bunches green onions

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...

View full recipe at Epicurious

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