Recipe for Grilled Jumbo Shrimp and Pickled Gazpacho Roll-Ups 
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Yield:
4
Ingredients:
Amount Ingredient
16 x jumbo shrimp peeled, deveined
(ask for "Easy-Peels" at fish counter)
2 x garlic cloves chopped
1 tbl extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1/2 tsp crushed red pepper flakes
1 x lemon juiced, divided
1 cup giardiniera
(pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle)
A handful flat-leaf parsley leaves chopped
1 x vine-ripe tomato seeded, chopped
A few grinds coarse black pepper
Instructions:
Instructions: Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over 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 juice of 1/2 of the lemon over shrimp and remove to platter to cool.

In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the remaining 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. Roll them up like a mini-burrito and enjoy!

This recipe yields 4 servings.

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