Grilled Jumbo Shrimp And Pickled "Gazpacho" Roll-Ups
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
58
Spice
65
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Heat a grill pan or outdoor grill to high
2
Place shrimp in shallow dish
3
Sprinkle garlic over shrimp
4
Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper
5
Grill 2 minutes on each side, until pink and opaque and head curls towards tail
6
Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool
7
In food processor, coarsely chop the giardiniera vegetables
8
Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined
9
To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them
10
Roll them up like a mini-burrito and enjoy!