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GRILLED SHRIMP AND VEGETABLES WITH SPICY MINT DRESSING
yield: 20 servings
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Grilled Shrimp and Vegetables
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | TABASCO® brand Green Jalapeño Pepper Sauce
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| | 6 Tbsp. |
| | Olive oil
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| | 1/2 cup |
| | Salt
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| | 1/2 tsp. |
| | Pepper
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| | 1/2 tsp. |
| | Onions, cut into eighths
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| | 5 ea. |
| | Zucchini, cut in half, then cut into triangular-shaped slices
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| | 3 ea. |
| | Red pepper, seeded, cut into triangles
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| | 5 ea. |
| | Green pepper, seeded, cut into triangles
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| | 5 ea. |
| | Asian eggplant, cut in half, then cut into triangular-shaped slices
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| | 3 ea. |
| | Okra, cut in half on bias
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| | 20 ea. |
| | Shrimp, 16/20, peeled, deveined, tails intact
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| | 80 ea. |
| | Mint leaves, for garnish
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| | 20 ea. |
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Spicy Mint Dressing
| | Ingredients | | Weight | | Measure |
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| | Original TABASCO® brand Pepper Sauce
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| | 6 Tbsp. |
| | Olive oil
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| | 1/2 cup |
| | Red wine vinegar
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| | 1/2 cup |
| | Mint leaves, fresh
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| | 1/4 cup |
| | Mint jelly
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| | 1 cup |
| | Mustard
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| | 1/4 cup |
| | Honey
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| | 1/4 cup |
| | Salt and pepper
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| | 1 tsp. |
| | Whipping cream
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| | 2 cups |
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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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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