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.
Recipe courtesy of Michelle Bernstein