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Fiery Grilled Shrimp with Honeydew Gazpacho

Fiery Grilled Shrimp with Honeydew Gazpacho Recipe

  • 1/2 ripe honeydew, seeded
  • 1 small fennel bulb, coarsely chopped
  • 1 celery heart stalk, coarsely chopped
  • 1/2 English cucumber, peeled and coarsely chopped
  • 2 jalapeos, stemmed, seeded, and chopped
  • 1 fresh green Thai chile, stemmed, seeded, and minced
  • 3 tablespoons fresh lime juice, plus more to taste and wedges for serving
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon sugar, plus more to taste
  • Crushed red chile flakes
  • 1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
  • 1 pound large (16- to 20-count) shrimp, shelled and deveined
  • Extra-virgin olive oil
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