Grilled Yellow Gazpacho & Shrimp

Get ready to fire up the grill as the warm weather approaches and Memorial Day is on the horizon.

For a fresh take on gazpacho, try this recipe. It's simple and quick—needing a hot BBQ and blender to execute.

Grilled Yellow Gazpacho & Shrimp

from Raleys.com

yield 4 servings

category Main Course

cuisine Seafood

ingredients

2 large yellow heirloom tomatoes

1 yellow bell pepper, stemmed and seeded

1 jalapeno pepper, stemmed and seeded

2 (1/2-inch think) slices onion

3/4 C peeled diced cucumber

1/4 C fresh cilantro leaves

3 Tbsp slivered almonds, toasted

2 Tbsp olive oil

2 Tbsp sherry vinegar

1/2 tsp sea salt or to taste

1 clove garlic, minced

16 wild Texas Gulf shrimp, peeled and deveined

1 Tbsp olive oil

1 tsp smoked paprika

sea salt to taste

directions

1. Grill tomatoes, pepper and onion (turning occasionally) over medium-high heat on a well-oiled grill for 5 minutes or until nicely charred.

2. Place in a blender or food processor with next 7 ingredients up to garlic. Blend until fine. Chill for several hours.

3. Toss shrimp with olive oil, smoked paprika and salt.

4. Place cooled soup in a glass bowl or stemmed glass and top with shrimp. Serve.

Make some Potato-Less Potato Salad and you are rockin' a backyard gathering for friends and family. Just need to up the serving size for the Gazpacho & Shrimp and assign someone to bring some baskets of fresh strawberries.

What is your favorite side dish for a backyard gathering?