Receta Grilled Jumbo Shrimp And Pickled 'Gazpacho' Roll Ups
by Global Cookbook

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	Raciónes: 4

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

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.