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.