Tequila Laced Gazpacho Cocktails with Grilled Shrimp

Deselect All

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