Tequila Laced Gazpacho Cocktails with Grilled Shrimp

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the Gazpacho:
  • 4 large tomatoes, chopped
  • 4 cucumbers, peeled and chopped
  • 1 red onion, peeled and chopped
  • 4 cloves garlic
  • 2 cups tomato juice
  • 2 tablespoons sherry vinegar
  • 1 fennel bulb, chopped
  • 1 cup picked Italian parsley
  • Salt and pepper
  • 1 tablespoon extra virgin oil
  • For the Shrimp:
  • 4 jumbo (U-10) shrimp, cleaned, de-veined
  • 1 tablespoon zatar
  • 1 tablespoon olive oil
  • 1 shot of the finest tequila available
  • Lime slices, for garnish
Directions

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.


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