Author Notes: Pickapeppa sauce is a Caribbean condiment referred to as “Jamaican ketchup” that is basically a sweeter A1 sauce, made with tomatoes, onions, mangoes, peppers, and other spices.
Adapted from Cooking Light.
For step-by-step photos, go to: http://www.icancookthat.org/2013/07/gazpacho-with-grilled-pickapeppa-shrimp.html —I Can Cook That
10 oz container grape tomatoes, divided
cups sliced English cucumber, divided
cup diced red bed pepper, divided
cup diced sweet onion, divided
tablespoons extra virgin olive oil, divided
tablespoons sherry vinegar
teaspoon salt, divided
teaspoon ground black pepper, divided
garlic cloves, divided
28 oz can San Marzano tomatoes, drained
the juice of one lemon
cup pickapeppa sauce
medium shrimp, peeled and deveined (~8 oz)
- Add the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, ¼ teaspoon black pepper, 1/8 teaspoon salt, and ¼ cup pickapeppa sauce to a small bowl. Mix to combine.
- Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
- Quarter 8 grape tomatoes. Combine the quartered tomatoes, ¼ cup thinly sliced (and halved) cucumber pieces, ¼ cup diced red bell pepper, and ¼ cup diced onion in a small bowl. Set aside.
- Add the remaining grape tomatoes, 1 ¼ cups cucumber, ¾ cup bell pepper, ½ cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor.
- Pulse until desired consistency. Refrigerate for 25 minutes.
- When ready to serve, heat a grill to medium-high heat. Remove the shrimp from the pickapeppa mixture and thread on wooden skewers that have been soaking in water for at least 30 minutes. Grill for 1-2 minutes on each side or until cooked through.
- Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.
- This recipe was entered in the contest for Your Best Warm Weather Soup