Bbq Shrimp Roll Ups Recipes
GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
- In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
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- PREPARE THE DRESSING: (Half will be used to grill shrimp. Half will be used for making the shrimp salad.) Mix all dressing ingredients in a medium bowl. Set aside 2 1/2 tablespoons in a second medium bowl to dress the grilled shrimp.
- PREPARE AND GRILL SHRIMP: Heat grill to high. Mix shrimp with 2 1/2 tbsp of dressing. Thread onto steel skewers or wooden skewers that have been soaked in water for a few minutes. Spray shrimp with oil to prevent sticking. Grill shrimp for about 2 minutes per side or just until cooked through. Smaller ones will take less time. Do NOT overcook.
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