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Wood-Grilled Shrimp with White Cucumber “Gazpacho”


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.
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