Tequila Laced Gazpacho Cocktails With Grilled Shrimp

Recipe Ingredients

		Gazpacho
4		Tomatoes - chopped (large)
4		Cucumbers - peeled, chopped
1		Red onion - peeled, chopped
4		Garlic cloves
2 cups	474ml	Tomato juice
2 tablespoons	30ml	Sherry vinegar
1		Fennel bulb - chopped
1 cup	237ml	Picked Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
		Shrimp
4		Jumbo (U-10) shrimp - cleaned, deveined
1 tablespoon	15ml	Zatar
1 tablespoon	15ml	Olive oil
1		Finest tequila available
		Lime slices - for garnish

Recipe Instructions

Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.

Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.

In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B57) - from the TV FOOD NETWORK

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