Ingredients:(Grilled Shrimp Cocktail with Yellow Gazpacho Salsa)
4 medium yellow tomatoes (about 1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk(s) celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoon(s) minced fresh ginger
2 tablespoon(s) white-wine vinegar
2 tablespoon(s) lemon juice
1 tablespoon(s) Worcestershire sauce
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
Hot sauce, to taste
1 pound(s) raw shrimp (21-25 per pound), peeled and deveined
2 clove(s) garlic, minced
2 tablespoon(s) minced fresh thyme
Directions:(Grilled Shrimp Cocktail with Yellow Gazpacho Salsa)
- 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. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.