Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp

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For shrimp:

2 cups sherry vinegar

1/2 cup water

2 tablespoons coriander seeds

1 tablespoon black peppercorns

1/2 teaspoon whole cloves

1/2 teaspoon red pepper flakes

1/2 pound shelled colossal shrimp, tails intact

5 sprigs fresh mint

5 sprigs fresh cilantro

For gazpacho:

5 large vine-ripened tomatoes, chopped

1 small red onion, chopped

1 (1-inch) piece fresh ginger root, peeled and minced

1 cup coconut milk

1 large vine-ripened tomato, whole

For garnish:

2 tablespoons chopped fresh cilantro leaves