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Categories:
shrimp salt lemon olive oil chorizo sausage flat leaf parsley cilantro leaf garlic red pepper tomatoes yellow onion cucumber celery crusty bread hot sauce
Viewed: 54 - Published at: 2 years agoIngredients
- 16 peeled and deveined extra-large shrimp
- coarse salt
- 1/2 lemon, juice of (and use the whole lemon, zested)
- olive oil, for liberal drizzling
- 3/4 lb chorizo sausage, cut into 16 thick slices on an angle
- 1/2 cup flat leaf parsley
- 1/2 cup cilantro leaf
- 2 garlic cloves, cracked from skin
- 1 cup roasted red pepper, drained (piquillo)
- 1 (28 ounce) can fire-roasted tomatoes, diced
- 1 small yellow onion, coarsely chopped
- 1/2 seedless cucumber, seedless, chopped
- 2 celery ribs, from heart chopped
- 2 slices crusty bread, thick slices, chopped
- 1 tablespoon hot sauce (adjust to taste)
Method
- Preheat grill or grill pan over medium high heat.
- Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
- Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
- Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
- Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
- Garnish with reserved parsley, cilantro and garlic mixture.
