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Grilled Shrimp Gazpacho


* 1 garlic clove, chopped
* 1/2 yellow bell pepper, cut into pieces
* 1/2 red bell pepper, cut into pieces
* 1/2 English cucumber, cut into pieces
* 1/2 small sweet onion, cut into pieces
* 1/4 cup loosely packed fresh basil
* 1 tablespoon seafood seasoning
* 3 tablespoons fresh lemon juice
* 3 yellow tomatoes, seeded and cut into pieces
* 1 pound large shrimp, peeled and deveined
* 1 tablespoon olive oil
* Salt
* Freshly ground black pepper


Combine garlic and next 7 ingredients in a food processor; pulse until finely chopped. Transfer
to a large bowl. Add tomatoes to food processor, and process until almost smooth. Stir
tomatoes into vegetable mixture. Cover and chill until ready to serve.

Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5
minutes or until done. Pour soup into bowls; top with shrimp.
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