For the gazpacho, I added some mango just to brighten it up and give it a little more flavor. The marinade for the gazpacho is great. I also just used blackening seasoning for the shrimp and grilled them up and threw them on top of the gazpacho. Turned out great!
Grilled Shrimp Cocktail with Yellow Gazpacho Salsa
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.
3 Reviews for Grilled Shrimp Cocktail with Yellow Gazpacho Salsa
Just as I added the vinegar AND lemon juice to the marinade, I realized this might not turn out well. Since lemon juice will cook the shrimp, it was a mistake. The shrimp was tasty but very dry. I won't use this recipe again.