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Make this Shrimp With Gazpacho Vinaigrette; it's an easy weeknight meal that uses farmers market produce. (James M. Thresher -- The Washington Post)

Really big shrimp, really big flavor, 25 minutes start to finish: These are key attributes of this week's Dinner in Minutes recipe.

1 pound (U-15) raw, shell-on jumbo shrimp

Olive oil (at least 1/2 cup plus 2 tablespoons)

3/4 teaspoon Aleppo pepper (available at La Cuisine in Alexandria or stores that carry Vanns Spices; may substitute crushed red pepper flakes)

1/4 small onion

1 large (3/4 pound) tomato, preferably beefsteak

1 small red bell pepper

1/2 medium cucumber

1/2 large clove garlic

2 tablespoons sherry vinegar (may substitute sauvignon blanc vinegar)

Kosher salt

Freshly ground black pepper

Couscous (as a side dish)

Questions? We're here to help.

-- Bonnie Benwick

By The Food Section  |  August 18, 2009; 10:30 AM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes  
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