Saturday, April 16, 2011

Gazpacho Shooters With Garlic Roasted Shrimp


Gazpacho

2 Cans Italian Style Tomatoes (stewed or diced)
1 English Cucumber seeded and small diced
6 green onions, chopped
1 Tbs chopped Parsley
2 cloves garlic, minced
1 Tbs Worcestershire Sauce
1/2 - 1 tsp horseradish (how spicy do you like it?)
zest of 1 lime
juice of 1 lime
salt and pepper

In a blender, pulse tomatoes, onion parsley, garlic, Worcestershire, horseradish, lime, salt and pepper. Pulse it about 4 - 5 times until barely combined, but chunky. Add in the cucumber and give it 2 - 3 more pulses. Refrigerate a few hours to let flavors combine.

Garlic Roasted Shrimp

1 lb shrimp, peeled and deveined, leave tails on
6-9 cloves minced garlic (heck...chop up the whole head!)
1/4 C Olive Oil
Juice of one lemon
Zest of one lemon
pinch of red pepper flakes
salt
pepper
chopped parsley

Combine all ingredients in a large ziplock bag and let marinate in the refrigerator for at least an hour. Roast in a 400 degree oven for 6 - 8 minutes, until just pink. Remove from oven and top with chopped parsley.

I am actually using votive candle holders as shot glasses in the picture above! But if you have the perfect size shot glasses...Yay!

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