Grilled Jumbo Shrimp And Pickled 'Gazpacho' Roll-Ups

Recipe Ingredients

16		Jumbo shrimp - peeled, deveined
		= (ask for "Easy-Peels" at fish counter)
2		Garlic cloves - chopped
1 tablespoon	15ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1		Lemon - juiced, divided
1 cup	237ml	Giardiniera
		= (pickled hot pepper, cauliflower salad,
		Found in jars with Italian foods aisle)
		A handful flat-leaf parsley leaves - chopped
1		Vine-ripe tomato - seeded, chopped
		A few grinds coarse black pepper
8		Bibb lettuce leaves (outer leaves) - abt 1 head (large)

Recipe Instructions

Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze juice of 1/2 of the lemon over shrimp and remove to platter to cool.

In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the remaining lemon juice, parsley, tomato, and pepper until 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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C68) - from the TV FOOD NETWORK

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