Grilled Shrimp Cocktail with Yellow
Gazpacho Salsa
Recipe provided by Kurt Schaeffer, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Irvine, CA
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 Tbs. minced fresh chives
2 Tbs. white-wine vinegar
2 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1/2 tsp. freshly ground pepper
1/4 tsp. salt
Several dashes hot sauce, to taste
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 Tbs. minced fresh thyme
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.
