Grilled Jumbo Shrimp and Pickled

Name: Grilled Jumbo Shrimp and Pickled
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 8 larges bibb lettuce leaves (outer leaves), about 1 head; 1 handful A flat-leaf parsley leaves, chopped; 2 cloves garlic, chopped; 237 milliliters giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle; 1 lemon, juiced, plus 1/2 lemon, juiced; 16 jumbos shrimp, peeled and deveined, ask for Easy-Peels at fish counter; 1 Tbsp extra-virgin olive oil; 9 servings A few grinds coarse black pepper; 1 teaspoons crushed red pepper flakes; 4 servings Salt and pepper; 1 vine-ripe tomato, seeded and chopped

Grilled Jumbo Shrimp and Pickled is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. One portion of this dish contains approximately 10g of protein, 20g of fat, and a total of 237 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of bibb lettuce leaves, jumbo shrimp, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Heat a grill pan or outdoor grill to high.

Equipment you will use

Grill Pan

Grill

Place shrimp in shallow dish.

Ingredients you will need

Shrimp

Sprinkle garlic over shrimp.

Ingredients you will need

Garlic

Shrimp

Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Pepper

Shrimp

Juice

Lemon

Salt

Equipment you will use

Grill

In food processor, coarsely chop the giardiniera vegetables.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them.

Ingredients you will need

Butter Lettuce

Lemon Juice

Sauce

Parsley

Pepper

Shrimp

Tomato

Equipment you will use

Bowl

Roll them up like a mini-burrito and enjoy!

Ingredients you will need

Roll

Equipment

Ingredients

Servings:

8larges

bibb lettuce leaves (outer leaves), about 1 head 1handful

A flat-leaf parsley leaves, chopped 2cloves

garlic, chopped 237milliliters

giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle 1

lemon, juiced, plus 1/2 lemon, juiced 16jumbos

shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter 1Tbsp

extra-virgin olive oil 9servings

A few grinds coarse black pepper 1teaspoons

crushed red pepper flakes 4servings

Salt and pepper 1

vine-ripe tomato, seeded and chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.