Chickpeas are one of my favorite foods and they always have been. So anytime I can get them into a recipe I am super happy. This recipe is perfect for a hot summer night, its shrimp cocktail meets cool gazpacho. I love using a mix of veggies and fresh herbs from the summers garden. The best part is using whatever you have. Start with the chickpeas and shrimp and your garden will do the rest! With some crusty grilled bread and a bottle of Cantine Lunae Vermentino this is heaven!!! —Danielle
What You'll Need
Large raw shrimp with shell on
Red lava salt or course seal salt
Old Bay seasoning
Cans Goya chickpeas
Fresh ears corn on the cob
Medium heirloom tomatoes
Cloves garlic, peeled and smashed
Fresh chopped herbs (dill, basil, parsley, tarragon)
Extra virgin olive oil
Course black pepper and salt
Bring water and salt to a boil until salt is dissolved. Add all the shrimp and the Old Bay. Stir and boil for about 3-5 minutes until the shrimp are bright pink and flesh is white.
Drain shrimp and place in a bowl of ice. Let cool while you make the salad.
In a small bowl mix tiger sauce, lemon juice, fish sauce, garlic, onion powder, chopped herbs and olive oil. Set dressing aside. You can use any kind of fresh herb you have. I just like to use what I have been able to grow.
Rinse and drain chickpeas and pour into a large bowl. Cut the tomatoes in half and remove seeds then cut them into pieces about the same as the chickpeas and add to the bowl. Remove the corn husks and carefully cut the corn off the cob into the bowl.
Now that the shrimp have cooled you can remove the tail and shell. Add the cleaned shrimp into the large bowl and toss with the dressing. Season with course black pepper and salt.
* Tiger sauce is a sweet but medium/hot sauce. I find it in the regular supermarket with the other hot sauces. If you cant find it I have used 1tsp rice wine vinegar, 1 tbs crushed red pepper flakes and 1 tbs honey.