Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

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Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.

Serves 4

Prep Time 40 min

Total Time 60 min.


  • 4 medium yellow tomatoes, (1 pound), seeded and finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoon minced fresh chives
  • 2 tablespoon white-wine vinegar
  • 2 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • Several da hot sauce, to taste
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
  • 2 cloves garlic, minced
  • 2 tablespoon minced fresh thyme

Cooking Directions

Step 1

Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

Step 2

Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

Step 3

Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.