Melon Gazpacho Shooters with Shrimp Recipe

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.

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Melon Gazpacho "Shooters" with Shrimp

Ingredients

Directions

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