Grilled Gazpacho Salad with Shrimp
From lunasea 16 years ago
- 35 minutes to make
- Serves 6
Isn't this salad a beauty? All of the ingredients that make gazpacho so clean, fresh and delicious — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad. Plus, it's impressive to serve and is makes a light meal for sharing. Read more Enjoy. Original recipe from Bon Appétit. See less
Ingredients
- 3/4 cup olive oil, divided througout recipe shopping list
- 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves) shopping list
- ~~~~ shopping list
- 1 1/2 pounds uncooked large shrimp, deveined but with shells intact* shopping list
- 8 firm plum tomatoes, halved lengthwise shopping list
- 2 bunches green onions; root ends trimmed, onions left whole shopping list
- 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices shopping list
- 1 red bell pepper, quartered, cored shopping list
- 1 yellow bell pepper, quartered, cored shopping list
- 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise shopping list
- 2 6x3x1-inch slices country-style bread shopping list
- ~~~~ shopping list
- 2 cups grape tomatoes, halved (about 1 pint) shopping list
- ~~~~ shopping list
- Dressing: shopping list
- 1/4 cup red wine vinegar shopping list
- 1 teaspoon hot pepper sauce shopping list
- ~~~~ shopping list
- 1/2 cup thinly sliced fresh basil shopping list
- lime wedges shopping list
How to make it
- Prepare grill (medium-high heat).
- **Set aside 2 garlic cloves for bread slices.
- Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
- Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper.
- Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat.
- Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper.
- Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool.
- Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet.
- Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
- Peel shrimp; transfer to large bowl.
- Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes.
- ~~~~
- To make Dressing: Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat. (Can be made 1 1/2 hours ahead. Let stand at room temperature.)
- Stir thinly sliced basil into salad.
- Season salad to taste with salt and pepper. Serve with lime wedges.
- *NOTE: Look for deveined shrimp — fresh or frozen — with the shells still intact. They're much easier to peel after grilling.
The Rating
Reviewed by 9 people-
OOOOOweeee! That looks so good. I love it!!
greekgirrrl
in Long Island loved it
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Yes - and big YES! Looks absolutely gorgeous... keeper for sure..and a definite try! my five's in! - and I love the fresh lime slices to squeeze over the salad.
divaliscious
in Dutchess County loved it
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I have to start eating my salads... wonderful post! Richard
uk2nyc
in West Hollywood loved it
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