Name: Watermelon Gazpacho with Shrimp
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/2 loaf country bread (about 8 ounces); 6 cups chopped cold seedless watermelon, plus 1/2 cup diced; 1 bunch scallions (1 chopped; remaining whole and trimmed); 1 large tomato, diced; 1 Persian cucumber, diced; 1 jalapeno pepper, diced (remove seeds for less heat); 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling; Juice of 2 limes, plus wedges for serving; 1/4 cup roughly chopped fresh mint; Kosher salt and freshly ground pepper; 1 pound large shrimp, peeled and deveined (tails left intact); 1 clove garlic, minced

Directions

Slice the bread 1/4 to 1/2 inch thick and remove the crust from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor to make coarse crumbs. Add the chopped watermelon to the food processor along with the chopped scallion, tomato, half each of the cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to serve.
Heat a grill pan over medium-high heat and brush with olive oil. Toss the shrimp and whole scallions with the juice of the remaining lime and 2 tablespoons each olive oil and mint, the garlic, 1/4 teaspoon salt and a few grinds of pepper. Grill the shrimp until marked, about 3 minutes. Flip and continue grilling until cooked through, about 2 more minutes. Grill the scallions until lightly charred, 1 minute per side. Brush the remaining bread slices with olive oil and grill until toasted, 1 to 2 minutes per side.
Top each serving of gazpacho with the diced watermelon and the remaining cucumber and jalapeno; drizzle with olive oil. Serve with the grilled shrimp, scallions, bread and lime wedges.