Grilled Black Tiger Prawn Ceviche In Gazpacho

Ingredients

Gazpacho:

  • 5 vine ripened plum tomatoes
  • 1 roasted red pepper
  • ½ grilled red onion
  • 2 cloves fresh garlic
  • 1 seedless cucumber
  • 2 Tbsp sherry vinegar
  • 1 Meyer lemon (Juice only)
  • 5 lg leaves basil
  • 4 sprigs dill
  • 4 sprigs parsley (no stems)
  • ¼ c extra virgin olive oil
  • 15 Marcona almonds
  • 2 cobs fresh corn

Marinade:

  • ½ c fresh lemon juice
  • ½ c fresh lime juice
  • 1 Jalapeno pepper
  • 4 Tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 15 C-port Black Tiger Prawns (raw-peeled-tail off)

Directions

  1.  Marinate shrimp overnight and remove from marinade and grill ¾ through on hot grill along with corncobs and red onion.
  2. Remove corn kernels and reserve.
  3. De-seed plum tomatoes and blend with all ingredients except almonds and corn. In a high speed blender for 1 minute and chill.
  4. Serve Gazpacho in a Martini glass with shrimp and garnish with fresh cut chives and lemon wedge and grilled corn.