Spicy Grilled Shrimp With Gazpacho Vinaigrette

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READY IN: 20mins
Recipe by philip dreger

From Bold Italian

Ingredients Nutrition


  1. Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
  2. Season with couple drops of hot sauce and a few pinches of salt.
  3. Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.
  4. Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
  5. Allow shrimp to sit a room temperature for half hour.
  6. Heat the grill to medium.
  7. Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
  8. Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.

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