Grilled Royal Red Shrimp with Heirloom Tomato Gazpacho and Zucchini Salsa, paired with grilled naan bread, perfectly captures the essence of summer dining. This meal is a symphony of fresh, vibrant flavors and textures, showcasing the best of the garden and sea. Each component is carefully prepared to highlight its natural qualities while complementing the other elements on the plate.

The heirloom tomato gazpacho anchors the dish’s refreshing nature. This chilled soup is made from ripe heirloom tomatoes, each selected for its sweet and tangy profile. It blends these lush tomatoes with crisp cucumbers, sweet red bell peppers, and aromatic red onions to perfectly balance flavors and textures.

The vegetables are pureed into a smooth, rich soup that is then brightened with a dash of red wine vinegar, lending a subtle acidity that heightens the fresh flavors. Extra virgin olive oil is emulsified into the mixture, adding a silky texture that carries notes of fruitiness. Enhanced with the aromatic freshness of basil and oregano, this gazpacho is a delightful celebration of garden-fresh ingredients, elegantly presented to elevate any meal.

The dish’s main attraction is the grilled Royal Red shrimp, known for their tender texture and sweet flavor reminiscent of lobster. These shrimp are marinated in a mixture of extra virgin olive oil, minced garlic, paprika, and fresh lemon juice, which infuses them with a gentle spiciness and a citrusy undertone that perfectly complements their natural sweetness. Grilled to perfection, the shrimp acquire a slight char that adds a smoky complexity, making them irresistibly flavorful.

What are Royal Red shrimp?

Royal red shrimp are a type of deep-sea shrimp that have a distinct red color and a sweet taste that is similar to lobster. They are caught from the Atlantic Ocean’s deep waters, often from depths of 1,200 to more than half a mile. Because of their deep-sea habitat and rich flavor, they are considered a delicacy. They can be used in various dishes that require any type of shrimp.

Accompanying the shrimp is the grilled zucchini salsa, a lively addition that contrasts texture and flavor. Fresh zucchini slices are lightly brushed with extra virgin olive oil and grilled until they have enough char. They are then chopped and tossed with finely chopped red onions, fresh basil, and a dressing of balsamic vinegar and lemon juice. This salsa is a burst of freshness, with the basil adding an herbaceous note and the dressing a tangy kick that cuts through the richness of the other components.

Grilled naan bread, with its soft, pillowy texture and slight smokiness from the grill, acts as the comforting base for this dish. The naan is brushed with extra virgin olive oil and lightly charred, making it the perfect utensil for scooping up mouthfuls of gazpacho and salsa or wrapping tender pieces of shrimp. Its mild flavor serves as an excellent backdrop, allowing the bold flavors of the other elements to shine through.

The combination of various elements creates a dining experience that is both visually appealing and delicious. The bright colors of red gazpacho, pink shrimp, and green zucchini add a summery vibe to the dish, while its various textures, including creamy, crisp, and tender, provide a sensory delight for the diner. This meal is a celebration of summer’s bounty, perfect for enjoying a warm evening outdoors, and can be paired with a crisp white wine or a light cocktail to complete the experience.

Grilled Royal Red Shrimp served with Heirloom Tomato Gazpacho and Zucchini Salsa, accompanied by grilled naan bread, is a sophisticated summer meal. This dish is a treat for the taste buds, offering a perfect blend of flavors and textures that are certain to impress and satisfy any discerning palate.

Grilled Royal Red Shrimp with Heirloom Tomato Gazpacho and Grilled Zucchini Salsa

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: MediterraneanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Grilled Royal Red Shrimp with Heirloom Tomato Gazpacho and Zucchini Salsa, accompanied by grilled naan, offers a vibrant medley of fresh, smoky flavors, perfect for a refreshing summer meal.

Ingredients

For the Grilled Royal Red Shrimp
1 pound 1 royal red shrimp, peeled and deveined
2 tablespoons 2 extra virgin olive oil
1 clove of 1 garlic, minced
1 teaspoon 1 paprika
1 tablespoon 1 lemon juice
For the Heirloom Tomato Gazpacho
2 pounds 2 heirloom tomatoes, roughly chopped
1 small 1 cucumber, peeled and roughly chopped
1 small 1 red bell pepper, seeded and chopped
2 cloves of 2 garlic
2 tablespoons 2 red wine vinegar
1 cup 1 stale bread, cut into cubes and soaked in water
1/4 cup 1/4 fresh basil leaves
1 tablespoon 1 fresh oregano leaves
1/4 cup 1/4 extra virgin olive oil
to taste, salt and ground black pepper
for serving, lemon wedges
for garnish, freshly chopped parsley
For the Grilled Zucchini Salsa
2 large 2 zucchinis, sliced lengthwise
2 tablespoons 2 extra virgin olive oil
1 small 1 red onion, finely chopped
1/4 cup 1/4 basil, freshly chopped
1 tablespoon 1 balsamic vinegar
1 tablespoon 1 lemon juice, freshly squeezed
to taste, salt and ground black pepper
For the Grilled Naan Bread
4 pieces of 4 naan bread
for brushing, extra virgin olive oil

Directions

Prepare the Gazpacho:
Combine chopped heirloom tomatoes, bread, cucumber, red bell pepper, garlic, red wine vinegar, basil, oregano, and extra virgin olive oil in a blender. Blend until smooth, season with salt and ground black pepper to taste, and refrigerate to chill for at least 1 hour.
Marinate the Shrimp:
Mix extra virgin olive oil, minced garlic, paprika, and lemon juice in a bowl. Add shrimp, toss to coat, and marinate in the refrigerator for 15-30 minutes.
Preheat the Grill:
Preheat your grill to medium-high heat.
Prepare Ingredients for Grilling:
While the grill is heating, brush the zucchini slices and naan bread with extra virgin olive oil and season the zucchini with salt and ground black pepper.
Make Zucchini Salsa:
Combine grilled zucchini, chopped red onion, basil, balsamic vinegar, and lemon juice in a bowl. Toss well and season with salt and ground black pepper to taste.
Grill Shrimp, Zucchini, and Naan Together:
Once the grill is hot, lay the zucchini slices and place the naan bread on the grill. Grill zucchini for about 3-4 minutes per side, until tender and marked.

Grill naan for about 1-2 minutes per side, until warm and slightly charred. Remove the naan as soon as it’s done to avoid burning.

At the same time, thread marinated shrimp onto skewers and place them on the grill. Grill shrimp for about 2-3 minutes per side, until they are pink and slightly charred. Remove both shrimp and zucchini from the grill once done.
Assemble and Serve:
Spoon chilled gazpacho into bowls. Top with grilled shrimp and serve the grilled zucchini salsa on the side and the warm grilled naan bread. Serve with a lemon wedge and garnish with freshly chopped parsley.

Notes

For the best flavor and texture, chill the heirloom tomato gazpacho for at least 1 hour before serving. This allows the flavors to meld and intensify, enhancing the overall taste of the soup. For an even more developed flavor profile, consider chilling the gazpacho overnight in the refrigerator.