Chef Tom Fraker
Lemon Drop Melon Gazpacho with Grilled Shrimp
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
50 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
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18 Medium-Large Raw Shrimp, peeled, deveined
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Melissa’s Green Hatch Chile Powder, to taste
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Sea Salt, to taste
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3 Limes, divided use
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1/2 Melissa’s Lemon Drop Melon, peeled, seeded, diced small
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6 Roma Tomatoes, diced small
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2 Melissa’s Enjoya Peppers, stemmed and seeded, diced small
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1 Melissa’s Perfect Sweet Onion, diced small
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2 stalks Celery, diced small
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4 Melissa’s Mini Cucumbers, diced small
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2 Serrano Chiles, minced
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6 cloves Melissa’s Peeled Garlic, minced
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1/2 teaspoon Ground Cumin
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1/2 teaspoon Dried Oregano
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3 cups Tomato Juice
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1/2 cup Balsamic Vinegar
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1/4 cup Extra Virgin Olive Oil
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6 dashes Worcestershire Sauce
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Kosher Salt & Freshly Ground Pepper
Directions
Prepare a hot grill.
Place the shrimp in a bowl, season with the Hatch powder and sea salt. Add the juice of 1 of the limes and mix well. Spray the hot grill with non-stick cooking spray or brush with olive oil. Grill the shrimp until you get nice marks on both sides and the shrimp turns opaque in color, about 2 minutes per side. Remove from the grill and set aside.
In a bowl, add the melon, tomatoes, Enjoya Peppers, onion, celery, cucumbers, Serrano Chile, garlic, cumin, oregano, tomato juice, balsamic vinegar, olive oil and Worcestershire. Season with salt and pepper. Add the juice from the other limes and briefly blend. Chill the gazpacho for at least 30 minutes.
To serve, place the gazpacho into 6-8 soup bowls and hang 2 or 3 shrimp on the edge of each bowl.
Filed in:
Appetizer,
Cucumbers,
Enjoya Peppers,
Gazpacho,
Green Hatch Chile Powder,
Green Hatch Chile Powder Shakers,
Lemon Drop Melon,
Lemon Drop Melon Gazpacho with Grilled Shrimp,
Lemondrop Melon,
Melon,
Mini Cucumbers,
Organic Celery,
Organic Limes,
Organic Peeled Garlic,
Organic Roma Tomatoes,
Peppers,
Perfect Sweet Onions,
Serrano Peppers,
Soup,
Soup & Stew,
Tomatoes
