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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa Recipe

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This recipe for Grilled Shrimp Cocktail with Yellow Gazpacho Salsa is from Ambassadors For Health Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium yellow tomatoes, (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste
1 pound raw shrimp, (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme
Directions:
Directions:
Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

Nutrition Bonus: Vitamin C (130% daily value), Iron (25% dv), Potassium (19% dv), Foliate (15% dv)

1/2 Carbohydrate Serving
Personal Notes:
Personal Notes:
Calories per serving: 136 calories

 

 

 

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