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ingredients, continued:
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons creamy peanut butter
Fresh cilantro
Grilled Shrimp
2 tablespoons olive oil
1 Serrano pepper, seeded and minced
1 teaspoon ground cumin
2 teaspoons puréed lemongrass (chop before puréeing)
Pinch of salt
1 lb jumbo shrimp (roughly 12) shelled and deveined
directions:
For the gazpacho, purée all ingredients except cilantro in a
blender. Chill at least two hours. Whisk together all ingredients
for the grilled shrimp and brush onto shrimp until well coated.
Arrange shrimp on a large skillet over medium-high heat and
cook, turning once, about 3-4 minutes until cooked through.
Remove from skillet and set aside. To serve, ladle the chilled
gazpacho into four bowls. Top with fresh cilantro & grilled
shrimp. A small scoop of diced mango mixed with ginger and
chili can also be added with the shrimp and cilantro for garnish.
Contributed by Garrett Weber-Gale from Food and Water
mango gazpacho
with lemongrass
chili shrimp
Makes 8 servings
Prep time: 20 minutes
Cooking time: 5 minutes
ingredients:
Gazpacho
5 small ripe mangos, peeled, pitted and diced
1 Granny Smith apple, peeled and chopped
1 seedless cucumber, peeled and chopped
1 ½ cups sweet onion, diced
1 Serrano pepper, seeded and minced
2 teaspoons chopped fresh ginger
2 medium garlic cloves, minced
1 cup orange juice
¼ cup fresh lime juice
2 ½ cups rice milk, unsweetened, original flavor
¼ teaspoon ground cumin
¾ teaspoon kosher salt
