Gazpacho Granita With Chopped Gazpacho Salad, Avocado And Flame Grilled Shrimp In Jalapeno Cilantro Oil
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Vegetable Juice1 tbsp
Champagne VinegarDirections:
1
Special equipment: Bamboo skewers, soaked in water 30 to 45 minutes Granita: Add all the granita ingredients to a blender or food processor and puree
2
Strain the puree through a sieve into a medium bowl
3
Cover with plastic wrap and refrigerate for 30 to 45 minutes
4
Transfer the chilled puree into a wide, shallow, heavy-bottomed container
5
(The shallower and wider the container, the more room you give the granita to freeze quickly
6
) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour
7
Using a fork, scrape the ice from sides, mixing in from the edges into the center
8
Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice
9
Put back in freezer until ready to use
10
Chopped salad: Combine all of the ingredients in a large bowl
11
Cover and refrigerate until ready to use
12
Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor
13
Set aside
14
If using a gas grill, preheat the grill to high, direct heat
15
If using coals, allow the coals to burn down to glowing white embers
16
The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second
17
Lightly grease the grill with olive oil to prevent sticking
18
Lightly salt the shrimp and thread each skewer with 3 shrimp
19
Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice
20
Remove the shrimp from the grill and add the remaining cilantro oil to a small pan
21
Heat the oil until bubbling
22
Add the avocado to a small bowl and drizzle with lime juice
23
To serve, spoon some of the chopped salad on each serving plate and top with some granita
24
Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil
25
Serve immediately