Grilled Gazpacho Salad with Shrimp

Name: Grilled Gazpacho Salad with Shrimp
Yield: 6 Servings
Ingredients: 2 heads of garlic, separated into cloves, peeled (about 24 cloves); 3/4 cup olive oil, divided; 1 1/2 pounds uncooked large shrimp, deveined but with shells intact; 8 firm plum tomatoes, halved lengthwise; 2 bunches green onions; root ends trimmed, onions left whole; 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices; 1 red bell pepper, quartered, cored; 1 yellow bell pepper, quartered, cored; 1 1/2 large English hothouse cucumbers, peeled, halved, lengthwise; 2 6x3x1-inch slices country-style bread; 2 cups grape tomatoes, halved (about 1 pint); 1/4 cup red wine vinegar; 1 teaspoon hot pepper sauce; 1/2 cup thinly sliced fresh basil; Lime wedges

By Elizabeth KarmelPhotographer Raymond Patrick

June 30, 2006

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Recipe notes