Gazpacho:

• 2 pounds, about 10 Roma tomatoes, cored and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 English cucumber, peeled, seeded, and chopped
• 2 medium celery stalks, chopped
• 1/2-cup fresh flat-leaf parsley leaves
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/2 cup water
• 1/4 cup sherry wine vinegar
• 1 cup extra-virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika

Topping mixture:

• 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
• 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 
• 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice 
• 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice 
• 1/2 cup red and yellow pear tomatoes, coarsely chopped 
• 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice 
• 1 cup minced fresh cilantro leaves 
• 1/4 cup fresh lime juice 
• Kosher salt 
• Freshly ground black pepper 

Garnishes:

• 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
• 6 to 8 sprigs fresh cilantro 
• 6 to 8 wedges lime