Grilled Jumbo Shrimp and Pickled

Ingredients

• 8 large bibb lettuce leaves outer leaves
• 1 handful flat-leaf parsley leaves chopped
• 2 cloves garlic chopped
• 1 cup giardiniera italian with foods aisle hot
• 0.5  juice of lemon juiced
• 16 jumbo shrimp deveined peeled for "easy-peels" at fish counter
• 1 tablespoon olive oil extra-virgin
• 9 servings grinds coarse pepper black
• 0.5 teaspoon pepper flakes red crushed
• 4 servings salt and pepper 
• 1  vine-ripe tomato seeded chopped

Equipment

• food processor
• bowl
• grill
• grill pan

Directions

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. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
5. In food processor, coarsely chop the giardiniera vegetables.
6. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them.
7. Roll them up like a mini-burrito and enjoy!