Chef Tom Fraker

Lemon Drop Melon Gazpacho with Grilled Shrimp

Name: Lemon Drop Melon Gazpacho with Grilled Shrimp
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 6
Cuisine: Spanish
Ingredients: 18 medium-large raw shrimp, peeled, deveined; Melissa’s Green Hatch Chile Powder, to taste; Sea salt, to taste; 3 limes, divided use; 1/2 Melissa’s Lemondrop Melon, peeled, seeded, diced small; 6 Roma Tomatoes, diced small; 2 Melissa’s Enjoya Peppers, stemmed and seeded, diced small; 1 Melissa’s Perfect Sweet Onion, diced small; 2 stalks celery, diced small; 4 Melissa’s Mini Cucumbers, diced small; 2 Serrano chiles, minced; 6 cloves Melissa’s Peeled Garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 3 cups tomato juice; 1/2 cup balsamic vinegar; 1/4 cup extra virgin olive oil; 6 dashes Worcestershire sauce; Kosher salt &amp; freshly ground pepper

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Servings

6 - 8 servings

Prep Time

50 minutes

Cook Time

5 minutes

Author:

Chef Tom Fraker

Image of Lemon Drop Melon Gazpacho with Grilled Shrimp

Ingredients

18 medium-large raw shrimp, peeled, deveined
Melissa’s Green Hatch Chile Powder, to taste
Sea salt, to taste
3 limes, divided use
1/2 Melissa’s Lemondrop Melon, peeled, seeded, diced small
6 Roma Tomatoes, diced small
2 Melissa’s Enjoya Peppers, stemmed and seeded, diced small
1 Melissa’s Perfect Sweet Onion, diced small
2 stalks celery, diced small
4 Melissa’s Mini Cucumbers, diced small
2 Serrano chiles, minced
6 cloves Melissa’s Peeled Garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups tomato juice
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
6 dashes Worcestershire sauce
Kosher salt & freshly ground pepper

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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.

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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

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