GRILLED SHRIMP AND VEGETABLES WITH SPICY MINT DRESSING

Grilled Shrimp and Vegetables

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 6 Tbsp.
Olive oil 1/2 cup
Salt 1/2 tsp.
Pepper 1/2 tsp.
Onions, cut into eighths 5 ea.
Zucchini, cut in half, then cut into triangular-shaped slices 3 ea.
Red pepper, seeded, cut into triangles 5 ea.
Green pepper, seeded, cut into triangles 5 ea.
Asian eggplant, cut in half, then cut into triangular-shaped slices 3 ea.
Okra, cut in half on bias 20 ea.
Shrimp, 16/20, peeled, deveined, tails intact 80 ea.
Mint leaves, for garnish 20 ea.

Spicy Mint Dressing

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 6 Tbsp.
Olive oil 1/2 cup
Red wine vinegar 1/2 cup
Mint leaves, fresh 1/4 cup
Mint jelly 1 cup
Mustard 1/4 cup
Honey 1/4 cup
Salt and pepper 1 tsp.
Whipping cream 2 cups

Method

  1. For Grilled Shrimp and Vegetables, add TABASCO® Green Jalapeño Pepper Sauce, olive oil, salt and pepper together in a bowl, and mix thoroughly with a whisk. Divide mixture into 2 bowls. In 1 bowl, add all vegetable ingredients and toss. Once all vegetables are coated, set aside. In the other bowl, add shrimp, toss to coat well and set aside.
  2. Preheat the grill. Once hot, cook all vegetables for approximately 45 seconds on each side, or until half cooked, and then let cool in the refrigerator for 30 minutes.
  3. For Spicy Mint Dressing, combine all ingredients in a blender, except whipping cream, and puree for 2 minutes. Add cream and puree again for 30 seconds. Divide into 2 bowls and set aside.
  4. Cook shrimp on the grill for 1-1/2 minutes on each side, sprinkling a little water to cook faster without drying the shrimp. Mix cold vegetables in 1 of the bowls of mint dressing, toss and set aside. Toss grilled shrimp in the other bowl of mint dressing; set aside.
  5. For each serving, place approximately 2 pieces of each vegetable on plate. Top with 4 pieces of shrimp and garnish with mint leaves. Serve immediately.

Yield: 20 servings