It looks like summer has really arrived here in the Pacific Northwest. Today we made it over 80 degrees for the second day in a row! How about a nice cool Gazpacho with some grilled shrimp, tortilla chips and avocado? Yummy! And it didn't heat up the house making it!
24 shrimp
1/3 c. olive oil
2 limes, juiced
4 cloves garlic, minced
a handful of fresh cilantro
1 t. cumin
1 t. Old Bay Seasoning
1 t. paprika
Put the defrosted shrimp in a bowl. Mix together the remaining ingredients and pour over shrimp. Marinate for 15 minutes. Grill shrimp until cooked -about 6-7 minutes
Gazpacho:
1 can (28 0z.) tomatoes
1/3 c. peeled and diced cucumber
1 red pepper, chopped
1 cubanelle pepper, seeded and chopped
1/4 c. chopped red onion
Put all ingredients in blender or food processor and process until smooth.
Pour into cold individual serving bowls. Top with shrimp, a little chopped avocado and some crushed tortilla chips.
24 shrimp
1/3 c. olive oil
2 limes, juiced
4 cloves garlic, minced
a handful of fresh cilantro
1 t. cumin
1 t. Old Bay Seasoning
1 t. paprika
Put the defrosted shrimp in a bowl. Mix together the remaining ingredients and pour over shrimp. Marinate for 15 minutes. Grill shrimp until cooked -about 6-7 minutes
Gazpacho:
1 can (28 0z.) tomatoes
1/3 c. peeled and diced cucumber
1 red pepper, chopped
1 cubanelle pepper, seeded and chopped
1/4 c. chopped red onion
Put all ingredients in blender or food processor and process until smooth.
Pour into cold individual serving bowls. Top with shrimp, a little chopped avocado and some crushed tortilla chips.
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