Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho

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16 extra large, 6 to 8 count, peeled and deveined shrimp

Coarse salt

1 lemon, zested and 1/2 lemon, juiced

Extra-virgin olive oil, for liberal drizzling

1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)

1 generous handful flat-leaf parsley

1 generous handful cilantro leaves

2 cloves garlic, cracked from skin

1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained

1 can (28-ounces) fire-roasted tomatoes, diced or crushed

1 small yellow onion, coarsely chopped

1/2 seedless cucumber, peeled, chopped

2 ribs celery from heart, chopped

2 thick slices crusty bread, chopped

1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste