Grilled Gazpacho Salad with Shrimp

Grilled Gazpacho Salad with Shrimp
Photo by Mark Thomas

Ingredients

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

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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