Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

By lkalemba

Ingredients

• 4 medium yellow tomato (1 pound), seeded and finely chopped
• 1 yellow bell pepper, finely chopped
• 1 medium cucumber, peeled, seeded and finely chopped
• 14 stalk celery, finely chopped
• 1/2 small red onion, finely chopped
• 2 Tbsp minced fresh ginger
• 2 Tbsp white wine vinegar
• 2 Tbsp lemon juice
• 1 Tbsp Worcestershire sauce
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• several dashes hot sauce, to taste
• 1 lb raw shrimp (21-25 per pound), peeled and deveined
• 2 clove garlic, minced
• 2 Tbsp minced fresh thyme

Details

Servings 4
Preparation time 40mins
Cooking time 60mins
Adapted from kitchendaily.com

Preparation

Step 1

1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)