Photo: Coral von Zumwalt
Spicy grilled shrimp pair perfectly with a fresh, fruity and summery chilled gazpacho.
Get the menu for Cat Cora's backyard party
Active time: 45 minutes
Total time: 1¾ hours
Puree honeydew and watermelon in a blender until smooth; transfer to a large bowl. Stir in cucumber, onion, 3 Tbsp. lime juice, parsley, mint, vinegar, 1½ tsp. salt, bell peppers, jalapeño, and celery. Cover and chill at least 1 hour.
Preheat grill to medium-high heat, and soak wooden skewers in water 20 minutes. Meanwhile, in a large bowl, whisk together remaining 4 Tbsp. lime juice, oil, chili powder, cayenne, and remaining 1½ tsp. salt. Add shrimp and toss well, then set aside to marinate 10 minutes; drain and thread 2 shrimp onto each of the 8 skewers. Grill, flipping once, until just cooked through and pink, 3 to 4 minutes total; transfer to a plate.
Pour gazpacho into 8 small glasses or bowls and garnish each with a dollop of yogurt and a sprinkling of cilantro. Arrange a shrimp skewer across the rim of each glass and serve.
Per serving: 112 calories, 4 grams fat, 5 grams protein, 16 grams carbohydrates.
From the July 2011 issue of O, The Oprah Magazine
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