This is a fun and interesting way to serve Gazpacho when you are entertaining. The gazpacho looks colorful and festive with the shrimp garnish and it’s a refreshing start to a summer meal. I like to cook the shrimp in advance with the spices and allow to chill.while you make the gazpacho. Both can be made in advance 1-2 days prior which makes it an easy appetizer to put together.

• 2 pounds raw large shrimp, shelled with tails on
• 1 tablespoon butter
• 1 teaspoon taco seasoning
• 1 teaspoon seasoning salt
• 1 english cucumber
• 2 red bell peppers
• 1/2 small jalapeno
• 4 tomatoes
• 2 garlic cloves
• 1/2 cup red onion
• 1 teaspoon cumin
• 2 tablespoons red wine vinegar
• 2 tablespoons  lime juice
• 1/4 cup olive oil
• 1 cup V-8 juice
• Salt & Pepper to taste
• 1/2 cup cilantro plus extra for garnish

Directions:

In a large skillet over medium heat, melt the butter and add the shrimp along with the taco seasoning and salt and cook for 3-4 minutes until no longer pink. Do not overcook the shrimp as they can become rubbery. Then combine the rest of the ingredients in a food processor and pulse until just combined. You want some of the chunky texture to remain.  Chill for a minimum of 20-30 minutes to allow flavors to develop. When ready to serve, pour the gazpacho into shot glasses and garnish each with a shrimp. Sprinkle with additional cilantro if desired.