ABC27 WHTM Grilled shrimp with a Spanish-style Gazpacho

Grilled shrimp with a Spanish-style Gazpacho

Harrisburg Hilton executive chef John Reis shares a recipe for grilled shrimp with a Spanish-style gazpacho.

Serves 4.

Grilled Shrimp

Ingredients:

- 12 large shrimp, peeled and deveined;

- 2 tablespoons olive oil;

- 1 teaspoon chopped garlic;

- Salt and pepper;

- Juice of one lemon

Directions:

- Marinate shrimp in above ingredients.

- Grill for about 2 minutes, turn the over and grill for another 2 minutes.

Spanish-style gazpacho

Ingredients:

- 1/2 green bell pepper, seeded

- 1/2 yellow pepper, seeded

- 1 cucumber, peeled and seeded

- 2 cloves garlic, chopped

- 1/2 cup Tomato juice or V8 Juice

- 1/2 cup olive oil

- 6 tomatoes, peeled and quartered, (Very Ripe) or 2 cups whole diced canned tomatoes

- 1/2 tablespoon kosher salt

- pinch of chopped jalapenos

- 1/2 teaspoon balsamic vinegar

- 1/4 teaspoon olive oil

Directions:

- Blend the green and yellow bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until a rough cut.

- Blend the tomatoes into the mixture one at a time until smooth.

- Transfer the mixture to a bowl; season with salt and cayenne pepper.

- Cover with plastic wrap and refrigerate at least 1 hour.

To serve, arrange the shrimp around a plate, Garnish with diced tomatoes and cucumbers. Serve the gazpacho in martini glasses. Drizzle with balsamic vinegar and 1/4 teaspoon of olive oil to serve with a loaf of French bread.