Icy Fruit Gazpacho With Spicy Grilled Shrimp Recipes

GRILLED SHRIMP GAZPACHO

Steps:

• Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
• Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

RIGATONI WITH SPICY SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

TEQUILA LACED GAZPACHO COCKTAILS WITH GRILLED SHRIMP

Steps:

• Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
• Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
• In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

SPICY GRILLED SHRIMP

Steps:

• Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
• Meanwhile, combine the spice rub ingredients and set aside.
• To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.

QUICK GRILLED SHRIMP

Steps:

• Prepare a grill for very high heat.
• Curl each shrimp into a C shape, and skewer through the neck and tail; you should be able to fit 5 on each skewer. Brush the shrimp with oil and sprinkle with salt and pepper.
• Place the lemon halves on the grill cut-sides down. Lay the skewers flat on the grill and grill, covered, for 90 seconds. Flip the skewers and grill, covered, until grill marks appear on the shrimp, about 1 minute. Transfer the skewers to a plate, squeeze the grilled lemon halves over the top and serve.

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP

Steps:

• Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
• Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
• Pour into large bowl; stir in orange juice; chill at least 1 hour.
• Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
• Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

FRUIT GAZPACHO

Steps:

• Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
• Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
• Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.