Grilled Shrimp Cocktail with Yellow Gazpacho Salsa (Printer-Friendly Version) | Eating Well
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Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

http://www.eatingwell.com/recipes/grilled_shrimp_cocktail_with_yellow_gazpacho_salsa.html

From EatingWell:  June/July 2006

Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.

4 servings | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

Preparation

  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.

Nutrition

Per serving : 136 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 168 mg Cholesterol; 11 g Carbohydrates; 20 g Protein; 2 g Fiber; 419 mg Sodium; 717 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable; 2 1/2 very lean meat

Tips & Notes