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Ingredientes
- 16 x jumbo shrimp peeled, deveined (ask for "Easy-Peels" at fish counter)
- 2 x garlic cloves minced
- 1 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp crushed red pepper flakes
- 1 x lemon juiced, divided
- 1 c. giardiniera (pickled warm pepper, cauliflower salad, found in jars with Italian foods aisle) A handful flat-leaf parsley leaves minced
- 1 x vine-ripe tomato seeded, minced A few grinds coarse black pepper
- 8 lrg bibb lettuce leaves (outer leaves) abt 1 head
Direcciones
- Heat a grill pan or possibly outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin extra virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 min on each side, till pink and opaque and head curls towards tail. Squeeze juice of 1/2 of the lemon over shrimp and remove to platter to cold.
- In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the remaining lemon juice, parsley, tomato, and pepper till well combined.
- To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 122mg | 5% |
| Potassium 205mg | 6% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.69g | 1% |
| Protein 5.72g | 9% |
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