Gazpacho Shrimp Cocktail

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 lime, juice of
• extra virgin olive oil, for liberal drizzling
• 1/2 cup flat leaf parsley
• 1/2 cup cilantro leaf
• 2 garlic cloves, cracked from skin, divided
• 1 cup spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
• 1 (28 ounce) can fire-roasted tomatoes (diced or crushed)
• 1 small yellow onion, coarsely chopped
• 1/2 seedless cucumber, peeled and chopped
• 2 celery ribs, from heart chopped
• 2 slices crusty bread, chopped
• salt
• fresh ground black pepper
• 1 tablespoon medium hot sauce or 1 tablespoon spicy hot sauce, adjust to your own taste
• 16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

Recipe

• 1 place lime juice, evoo, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
• 2 blend for 2-3 minutes until all chopped and combined.
• 3 season with hot sauce, salt and freshly ground black pepper.
• 4 serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.