Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 16 jumbo shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter
  • 2 cloves garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lemon, juiced, plus 1/2 lemon, juiced
  • 1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle
  • A handful flat-leaf parsley leaves, chopped
  • 1 vine-ripe tomato, seeded and chopped
  • A few grinds coarse black pepper
  • 8 large bibb lettuce leaves (outer leaves), about 1 head
Directions

Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.

In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Pickled Shrimp with Lemon Chive Aioli