Grilled Shrimp Cocktail with Yellow Gazpacho Salsa Recipe

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa Recipe

  • 4 medium yellow tomatoes, 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
  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.
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