Shrimp with Gazpacho Sauce

Serves 4

1/3 cup (80 mL) extra-virgin olive oil, divided

1 1/2 tsp (7 mL) minced garlic

1/4 cup (60 mL) peeled and sliced onion

1/2 cup (125 mL) red pepper,chopped

1/2 cup (125 mL) peeled, chopped cucumber

1 tbsp (15 mL) chopped jalapeno pepper with seeds

1 1/4 tsp (6 mL) sea salt

1 cup (250 mL) cored, chopped tomatoes, about 1/2 lb (225 g)

2 parsley sprigs

3/4 cup (180 mL) coarsely chopped cilantro, divided

1/4 tsp (1 mL) freshly ground black pepper

1 1/2 lb (675 g) shrimp, shelled and deveined

Nutrition per serving (shrimp and sauce only): 375 calories; 20 g fat; 39 g protein; 8 g carbohydrates; 1 g fibre

1In a medium saucepan, heat 1/2 tbsp (7 mL) of the olive oil over medium heat. Add garlic, onion, red pepper, cucumber, jalapeno and a pinch of salt. Cook, stirring, for 3 to 4 minutes. Add the tomato, parsley and 1/2 cup (125 mL) cilantro. Bring to a simmer, cover and cook for 10 minutes. Transfer to a blender and puree; strain through a fine mesh strainer.

2Return the sauce to the pan and over low heat, whisk in 3 tbsp (45 mL) of the olive oil. Season with salt and pepper; set aside.

3 Season the shrimp with any remaining salt and pepper. Heat the remaining oil over high heat in a large skillet. Add the shrimp, and cook for 2 minutes, stirring occasionally, until they begin to turn pink. Lower the heat to medium, add the sauce and remaining chopped cilantro and toss with the shrimp. Simmer 1 minute to finish cooking the shrimp. Serve on a warm platter, over pasta or rice.