Food & Cooking Recipes Appetizers Grilled-Vegetable Gazpacho with Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 An Andalusian classic that makes a welcome appetizer, chunky gazpacho made with grilled vegetables is crowned with grilled shrimp. A serrano chile, lime juice, garlic, and cilantro bring plenty of flavor. Ingredients 1 medium onion, halved crosswise 1 green bell pepper, halved lengthwise 2 yellow bell peppers, halved lengthwise 1 ½ pounds vine-ripened tomatoes, halved 4 garlic cloves (unpeeled) ¼ cup olive oil Coarse salt and freshly ground pepper 1 fresh serrano chile 1 English cucumber, peeled and cut into ½-inch cubes 1 pound large shrimp, peeled and deveined ⅓ cup chopped fresh cilantro 3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total) Directions Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber. Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes. Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges. Cook's Notes If using wooden skewers, soak them in water for thirty minutes before grilling. Rate it Print