Best 6 Grilled Shrimp Gazpacho 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.

GRILLED GAZPACHO SALAD WITH SHRIMP

Steps:

• 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. Open packet; cool garlic.
• Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
• Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
• Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
• Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL

Steps:

• Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
• Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
• Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
• If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
• Add the avocado to a small bowl and drizzle with lime juice.
• To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

GRILLED SHRIMP AND CHORIZO SKEWERS WITH PIQUILLO GAZPACHO

Steps:

• Preheat grill or grill pan over medium high heat.
• Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
• Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
• Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
• Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture.

FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO

Steps:

• Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
• Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
• When ready to serve, heat your grill on high until very hot.
• Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
• Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.

FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO

Steps:

• Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
• Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
• When ready to serve, heat your grill on high until very hot.
• Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
• Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.