"Sriracha Shrimp" with "Tomato Cucumber Gazpacho" .. Perfect for a light dinner on a hot summer evening, especially when paired with a dry white wine.
My Gazpacho begins by melding the flavors a few hours ahead. Pureeing the Cucumbers with Jalapeno, Olive Oil, White Wine Vinegar and season to taste. Cover it and place in the fridge. I hold a bit of cucumber back to serve as garnish.
Next come the Shrimp .. I like to mix together equal parts Sriracha and White Wine, then season with salt and pepper. Again, this is a make ahead marinade. I like to let the shrimp set for at least two fours, but four is better which is the same amount of time I let my Gazpacho rest.
Right before dinner, pull out the shrimp and pat them dry. Don't rinse, just use a paper towel and pat the liquid off. Heat you grill and oil the grates. Place the Shrimp on the Barbie and cook a couple minute on each side. Don't over cook! Next place Cherry and Sungold Tomatoes on the grill as well. Just the time they begin to burst .. pull them off and assemble your dish!
What a great treat for a light summertime dish or as a starter for a larger meal.
See this and more summertime recipe ideas on facebook.com/TheBaldChefCooks
Buen Apetito
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