Recipe

Grilled Shrimp Cocktail With Yellow Gazpacho Salsa Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup. Eating Well Magazine June 2006 Prep:50m Cook:10m Servings:4	Mystic_rive
	low calorie low carb low sat fat high potassium heart healthy diabetes appropriate healthy weight

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Ingredients

4 medium yellow tomatoes (1 pound), seeded and finely chopped

1 yellow bell pepper, finely chopped

1 medium cucumber, peeled, seeded and finely chopped

1 stalk celery, finely chopped

1/2 small red onion, finely chopped

2 tablespoons minced fresh chives

2 tablespoons white-wine vinegar

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

Several dashes hot sauce, to taste

1 pound raw shrimp (21-25 per pound), peeled and deveined

2 cloves garlic, minced

2 tablespoons minced fresh thyme

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TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

MAKE AHEAD TIP: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day.

Directions

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.

Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

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.

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NUTRITION INFORMATION: Per serving: 131 calories; 1 g fat (0 g sat, 0 g mono); 168 mg cholesterol; 10 g carbohydrate; 20 g protein; 2 g fiber; 418 mg sodium; 681 mg potassium.

Nutrition bonus: Vitamin C (130% daily value), Iron (25% dv), Potassium (19% dv), Folate (15% dv).

Exchanges: 2 vegetable; 2 1/2 very lean meat; 1/2 Carbohydrate Servings.

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