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Ingredients

• 4 medium yellow tomatoes (1 pound), seeded and finely chopped
• 1 yellow bell pepper, finely chopped
• 1 medium cucumber, peeled, seeded and finely chopped
• 1 stalk celery, finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons minced fresh chives
• 2 tablespoons white-wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Several dashes hot sauce, to taste
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons minced fresh thyme
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• TIP: To oil a grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
• MAKE AHEAD TIP: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day.

Description

Here's An American Classic, Made More Elegant With A Full-flavored, Summery Salsa That's Reminiscent Of Our Favorite Cold Spanish Soup. Eating Well Magazine June 2006

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