Shrimp and Melon Gazpacho

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1 pint vegetable broth

1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)

2 cucumbers, peeled, seeds removed, and diced large

2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large

1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)

1 small red onion, diced

2 tomatillos, diced

1/2 cantaloupe, seeds removed, scooped from rind and diced

1/2 honeydew melon, seeds removed, scooped from rind and diced

1 fresh lemon, halved and seeds removed

2 tablespoons chopped chives

Salt and freshly ground black pepper