FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO

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Fiery Grilled Shrimp with Honeydew Gazpacho image

Provided by Jean Georges Vongerichten

Categories     Fruit     Shellfish     Appetizer     Cocktail Party     Backyard BBQ     Melon     Honeydew     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Party     Chile Pepper     Advance Prep Required     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeƱos, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil

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 jalapeƱos. 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.

SK Shimul
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This recipe is a keeper! I'll definitely be making it again and again.


Godstime Desimhi
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I'm allergic to shrimp, so I used tofu instead. It was still delicious!


Neriza Ong
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I didn't have any honeydew melon, so I used cantaloupe instead. It turned out great!


AN Ayan islam Nissan
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This recipe was a bit too complicated for me. I ended up with a big mess in my kitchen.


Dion Gashi
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The shrimp were a bit overcooked, but the honeydew gazpacho was amazing. I'll definitely be making the gazpacho again.


Solo Gamer
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This dish was a bit too spicy for me, but I still enjoyed it. The shrimp were cooked perfectly and the honeydew gazpacho was delicious.


murtuja murshid
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I'm not a big fan of shrimp, but I loved this dish. The honeydew gazpacho was the perfect way to balance out the flavors.


Richard Brooke
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This recipe was easy to follow and the results were amazing. The shrimp were flavorful and the honeydew gazpacho was light and refreshing.


Kierstin Patterson
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I love the combination of flavors in this dish. The shrimp are nicely spiced and the honeydew gazpacho is a perfect complement.


Afzal Jani
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The shrimp were cooked perfectly and the honeydew gazpacho was delicious. I would definitely recommend this recipe.


Edrena Morris
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This dish was a hit at my last dinner party! The shrimp were perfectly grilled and the honeydew gazpacho was a refreshing and unique accompaniment. I'll definitely be making this again.