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Grilled Shrimp and Garden Gazpacho
The weather is warming up so it’s time to break out some of our favorite hot weather dishes. Our gazpacho is summer in a bowl, and serves as the star of our Sweet Summer Nights menu you’ll be serving on repeat.
The weather is warming up so it’s time to break out some of our favorite hot weather dishes. Our gazpacho is summer in a bowl, and serves as the star of our Sweet Summer Nights menu you’ll be serving on repeat.
Watch the dish →
Ingredients
Instructions
step 1
Prepare the gazpacho: Place tomatoes, onion, oil, lime juice, jalapeño, vinegar, salt, cumin, pepper and garlic in a food processor or blender; process until mostly smooth, 15 to 20 seconds, stopping to scrape downsides of bowl if needed. Transfer mixture to a large bowl; cover and refrigerate until cold, at least 2 hours or up to 8 hours.
step 2
Rinse food processor bowl and wipe dry; add tomatillos, and pulse until finely chopped, 6 to 8 pulses. Set aside.
step 3
Prepare the shrimp: Place all the ingredients into a medium bowl; toss to coat shrimp evenly. Preheat a grill pan over medium-high. Add shrimp; cook until just opaque and grill marks appear, 1 to 2 minutes per side.
step 4
Divide chilled tomato mixture evenly among 6 bowls; top evenly with tomatillos and cilantro. Top bowls evenly with shrimp. Serve immediately.
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