
Yields:
8
Prep Time:
45 mins
Total Time:
1 hr 45 mins
Cal/Serv:
112
Spicy grilled shrimp pair perfectly with a fresh, fruity, and summery chilled gazpacho.
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Ingredients
- 3 cups honeydew melon
- 3 cups watermelon
- 1/2 cup finely chopped seedless cucumber
- 1/2 cup finely chopped red onion
- 7 Tbsp. lime juice
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh mint
- 2 Tbsp. red wine vinegar
- 1 Tbsp. kosher salt
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 jalapeño
- 1 stalk celery
- 8 wooden skewers
- 2 Tbsp. olive oil
- 2 tsp. chili powder
- 1/4 tsp. cayenne
- 16 medium peeled, deveined shrimp
- 1/2 cup nonfat plain Greek yogurt
- 2 Tbsp. chopped fresh cilantro
Directions
- Step 1Puree honeydew and watermelon in a blender until smooth; transfer to a large bowl. Stir in cucumber, onion, 3 tablespoons lime juice, parsley, mint, vinegar, 1 1/2 teaspoons salt, bell peppers, jalapeño, and celery. Cover and chill at least 1 hour.
- Step 2Preheat grill to medium-high heat, and soak wooden skewers in water 20 minutes. Meanwhile, in a large bowl, whisk together remaining 4 tablespoons lime juice, oil, chili powder, cayenne, and remaining 1 1/2 teaspoons salt. Add shrimp and toss well, then set aside to marinate 10 minutes; drain and thread 2 shrimp onto each of the 8 skewers. Grill, flipping once, until just cooked through and pink, 3 to 4 minutes total; transfer to a plate.
- Step 3Pour gazpacho into 8 small glasses or bowls and garnish each with a dollop of yogurt and a sprinkling of cilantro. Arrange a shrimp skewer across the rim of each glass and serve.
Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
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