Wood-Grilled Shrimp with Cucumber “Gazpacho”

Photo by Sara Hanna

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6 Servings

  • 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
  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.
  • from Chefs Jay Swift and Jeb Aldrich, 4th & Swift, Atlanta, Georgia

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