Tequila Laced Gazpacho Cocktails With Grilled Shrimp Recipes

GRILLED SHRIMP GAZPACHO

Steps:

• Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
• Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

TEQUILA-GRILLED SHRIMP

Steps:

• In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
• Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
• Blend for 2-3 minutes until all chopped and combined.
• Season with hot sauce, salt and freshly ground black pepper.
• Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.

ZESTY TEQUILA SHRIMP GAZPACHO

Steps:

• Wash vegetables.
• Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
• Place chopped vegetables into a large bowl.
• Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
• Stir in lime juice and red wine vinegar.
• Stir in tomato juice and V-8 juice.
• Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
• To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.