Spicy Grilled Shrimp With Gazpacho Vinaigrette

Name: Spicy Grilled Shrimp With Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 plates, 6 serving(s)
Ingredients: 6 plum tomatoes, diced; 1 medium cucumber, diced; 1 red bell pepper, diced; 1 jalapeno chile, diced; 1/4 cup onion, diced; 1/4 cup red wine vinegar; 1/3 cup tomato juice; 1/4 cup extra virgin olive oil; hot sauce; 1 1/2 lbs large shrimp; 6 basil leaves, cut into chiffonade; 1 pinch crushed red pepper flakes

Submitted by philip dreger

"From Bold Italian"

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Ready In:: 20mins
Ingredients:: 12
Yields:: 6 plates
Serves:: 6

ingredients

6 plum tomatoes, diced
1 medium cucumber, diced
1 red bell pepper, diced
1 jalapeno chile, diced
¹⁄₄ cup onion, diced
¹⁄₄ cup red wine vinegar
¹⁄₃ cup tomato juice
¹⁄₄ cup extra virgin olive oil
hot sauce
1 ¹⁄₂ lbs large shrimp
6 basil leaves, cut into chiffonade
1 pinch crushed red pepper flakes

directions

Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
Season with couple drops of hot sauce and a few pinches of salt.
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.
Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
Allow shrimp to sit a room temperature for half hour.
Heat the grill to medium.
Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.