The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Wood-Grilled Shrimp with White Cucumber “Gazpacho”

Advertisement

Ingredients

1 tablespoon sherry vinegar

1 shallot, peeled

3 tablespoons olive oil

2 large cucumbers, peeled and seeded

1 sprig mint

2 sprigs cilantro

2 slices white bread

12 seedless green grapes

24 shrimp, peeled and deveined, skewered 3-4 per stick

Oil for grilling

Salt and pepper

Directions

  1. For gazpacho, combine vinegar, shallot, oil, cucumber, mint, cilantro, white bread, and grapes in a blender and purée. Season to taste and refrigerate until cold.
  2. Preheat grill to medium-high heat.
  3. For the shrimp, brush shrimp with oil, salt, and pepper. Grill shrimp over high heat for about two minutes per side.
  4. Serve skewers of shrimp over bowls of gazpacho.
Print Recipe