Shrimp With Gazpacho Vinaigrette

• 1 lb jumbo shrimp
• olive oil, for drizzling
• 34 teaspoon aleppo pepper or 12 teaspoon crushed red pepper flakes
• 14 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp)
• 1 large beefsteak tomato, peeled and diced (about 3/4 lb or 1 1/3 cups)
• 1 small red bell pepper, diced (about 1/2 - 3/4 cup)
• 12 medium cucumber, diced (about 3/4 cup)
• 12 large garlic clove, minced (about 1/2 teaspoon)
• 2 tablespoons sherry wine vinegar
• 12 cup extra virgin olive oil
• salt & freshly ground black pepper

1. Preheat broiler and position top oven rack about 4 inches from the broiler element.
2. Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
3. Place, in a single layer, flat on baking sheet, shell side down.
4. Drizzle with oil and sprinkle lightly with pepper.
5. Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
6. Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups).
7. In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
8. To serve: divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.

jumbo shrimp, olive oil, aleppo pepper, onion, beefsteak tomato, red bell pepper, cucumber, garlic, sherry wine vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/shrimp-with-gazpacho-vinaigrette-387242 (may not work)