Spicy Grilled Shrimp With Gazpacho Vinaigrette

Ingredients

Directions

1. 1

   Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.

2. 2

   Season with couple drops of hot sauce and a few pinches of salt.

3. 3

   Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.

4. 4

   Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.

5. 5

   Allow shrimp to sit a room temperature for half hour.

6. 6

   Heat the grill to medium.

7. 7

   Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).

8. 8

   Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.