Gazpacho Shrimp Cocktail

Ingredients

• 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 spicy hot sauce, adjust to your own taste
• 16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

Directions

1. 1

   Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.

2. 2

   Blend for 2-3 minutes until all chopped and combined.

3. 3

   Season with hot sauce, salt and freshly ground black pepper.

4. 4

   Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.