Name: Melon Gazpacho Shooters with Shrimp
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 3 c. honeydew melon -; 3 c. watermelon -; 1/2 c. finely chopped seedless cucumber -; 1/2 c. finely chopped red onion -; 7 tbsp. lime juice -; 1/4 c. finely chopped fresh flat-leaf parsley -; 1/4 c. finely chopped fresh mint -; 2 tbsp. red wine vinegar -; 1 tbsp. kosher salt -; 1 small red bell pepper -; 1 small yellow bell pepper -; 1 jalapeño -; 1 stalk celery -; 8 wooden skewers -; 2 tbsp. olive oil -; 2 tsp. chili powder -; 1/4 tsp. cayenne -; 16 medium peeled, deveined shrimp -; 1/2 c. nonfat plain Greek yogurt -; 2 tbsp. chopped fresh cilantro -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Melon Gazpacho Shooters with Shrimp

1. 3 c. honeydew melon -

2. 3 c. watermelon -

3. 1/2 c. finely chopped seedless cucumber -

4. 1/2 c. finely chopped red onion -

5. 7 tbsp. lime juice -

6. 1/4 c. finely chopped fresh flat-leaf parsley -

7. 1/4 c. finely chopped fresh mint -

8. 2 tbsp. red wine vinegar -

9. 1 tbsp. kosher salt -

10. 1 small red bell pepper -

11. 1 small yellow bell pepper -

12. 1 jalapeño -

13. 1 stalk celery -

14. 8 wooden skewers -

15. 2 tbsp. olive oil -

16. 2 tsp. chili powder -

17. 1/4 tsp. cayenne -

18. 16 medium peeled, deveined shrimp -

19. 1/2 c. nonfat plain Greek yogurt -

20. 2 tbsp. chopped fresh cilantro -

How to cook deliciously - Melon Gazpacho Shooters with Shrimp

1. Stage

Puree honeydew and watermelon in a blender until smooth; transfer to a large bowl. Stir in cucumber, onion, 3 tablespoons lime juice, parsley, mint, vinegar, 1 1/2 teaspoons salt, bell peppers, jalapeño, and celery. Cover and chill at least 1 hour.

2. Stage

Preheat grill to medium-high heat, and soak wooden skewers in water 20 minutes. Meanwhile, in a large bowl, whisk together remaining 4 tablespoons lime juice, oil, chili powder, cayenne, and remaining 1 1/2 teaspoons salt. Add shrimp and toss well, then set aside to marinate 10 minutes; drain and thread 2 shrimp onto each of the 8 skewers. Grill, flipping once, until just cooked through and pink, 3 to 4 minutes total; transfer to a plate.

3. Stage

Pour gazpacho into 8 small glasses or bowls and garnish each with a dollop of yogurt and a sprinkling of cilantro. Arrange a shrimp skewer across the rim of each glass and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.