Grilled Gazpacho Salad with Shrimp

Grilled Gazpacho Salad with Shrimp
Photo by Mark Thomas

Ingredients

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

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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