Grilled Jumbo Shrimp and Pickled Gazpacho Roll-ups

• 16 jumbo shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter
• 2 cloves garlic, chopped
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced, plus 1/2 lemon, juiced
• 1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle
• A handful flat-leaf parsley leaves, chopped
• 1 vine-ripe tomato, seeded and chopped
• A few grinds coarse black pepper
• 8 large bibb lettuce leaves (outer leaves), about 1 head

1. Heat a grill pan or outdoor grill to high.
2. Place shrimp in shallow dish.
3. Sprinkle garlic over shrimp.
4. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper.
5. Grill 2 minutes on each side, until pink and opaque and head curls towards tail.
6. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
7. In food processor, coarsely chop the giardiniera vegetables.
8. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined.
9. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them.
10. Roll them up like a mini-burrito and enjoy!

jumbo shrimp, garlic, extravirgin olive oil, salt, red pepper, lemon, giardiniera, parsley, tomato, black pepper, bibb lettuce

Taken from www.foodnetwork.com/recipes/rachael-ray/grilled-jumbo-shrimp-and-pickled-gazpacho-roll-ups-recipe.html (may not work)