Grilled Jumbo Shrimp And Pickled Gazpacho Roll-Ups Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
275
FAT
68%
CHOL
18%
SOD
52%

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Ingredients for 4 servings

1 vine-ripe tomato, seeded and chopped

1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle

1/2 teaspoon crushed red pepper flakes

1/2 lemon, juiced, plus 1/2 lemon, juiced

8 large bibb lettuce leaves (outer leaves), about 1 head

Salt and pepper

2 cloves garlic, chopped

A few grinds coarse black pepper

A handful flat-leaf parsley leaves, chopped

16 jumbo shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter

1 tablespoon extra-virgin olive oil

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