Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups

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I liked it so much.....When my mother made it for us......

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This was easy and light....not much prep.

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I brought this dish to a football party at a friends house and it was a big hit, especially for those doing to low carb thing. I also grilled some boneless chicken breasts and cut them into slices for my non-seafood-eating friends.

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I don't really care for the Gazpacho, but the shrimp is so tasty. My parents loved it so bad that I had to make it two nights in a row. :-

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This was a huge hit with my semi-picky, healthy-eating family. I used cilantro instead of the parsley and a whole 12-oz. jar of the giardiniera. YUM!

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I added chopped cucumber to the Gazpacho because the vegetables had a pretty vinegary taste. This toned it down some. Next time I think I'll use cilantro instead of parsley. I grilled the shrimp on the outdoor grill on skewers, which gave it a nice smokey flavor

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I have to admit I was a bit worried about the gazpacho - but I went for it and loved it! It was so yummy. Such a good mix of flavors - everyone liked it.

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The shrimp were wonderful, and light - no heavy amount of oil or butter like in many shrimp recipes. The Gazpacho I must admit sounded "iffy" and tasted not too well alone. But when combined with the shrimp as a dip, was awesome and a hit. - ok i added some cayenne to both and extra parsley, but thats just me ; Excellent recipe. Took me longer than 30 minutes though, but thats just me too I'll bet ;

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This one is definitely a keeper! I did modify the shrimp preparation. I made a marinade with the oil, pepper, garlic & salt, instead of drizzling - it worked perfectly for me.

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Bought shrimp from the docks this morning and used it with your recipe for dinner. It will go to the top of my favorite shrimp list. The gazpacho had terrific flavor and I had to exchange bibb lettuce for head lettuce which I had on hand.This is the first time I had brined the shrimp and it helped alot. Thanks!