Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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!
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