Ingredients
For the shrimp:
24 large shrimp, butterflied
1/3 cup extra virgin olive oil (EVOO)
2 limes, juiced
4 cloves garlic, cracked and peeled
2 fresh bay leaves
A handful cilantro leaves
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon Old Bay seasoning
1 teaspoon hot paprika or chili powder
Salt and pepper
For the gazpacho:
6 ripe tomatoes or 1 can tomatoes (28-32 ounces)
Ice water
1 1/2 cups lightly crushed unsalted corn tortilla chips, such as Xochitl brand
1/3 English (seedless) cucumber, peeled and diced
1 Italian roasted red bell pepper or 3 piquillo roasted peppers, drained and chopped
1 small cubanelle pepper, seeded and chopped
1 Fresno chili pepper, seeded and chopped
1 small red onion, chopped
A few dashes of hot sauce, such as Tabasco
Salt
Extra virgin olive oil (EVOO), for drizzling
1 avocado, diced
Directions
Chill your soup bowls in the freezer. Pre-heat an outdoor grill or the broiler. Place the shrimp in a shallow dish. Puree the remaining shrimp ingredients in a blender or food processor; season with salt and pepper. Pour the marinade over the shrimp and toss together; let stand for 15 minutes. Broil or grill until cooked through, 6-7 minutes. Meanwhile, bring a medium size pot of water to a boil. Score the skins of the fresh tomatoes with an “X.” Place a bowl of ice water near the pot. Boil the tomatoes for 1 minute, then shock them in the ice water. Peel the tomatoes and add them to the food processor (or add the canned tomatoes if not using fresh), along with a small handful of the tortilla chips, the cucumber, roasted pepper(s), cubanelle pepper, Fresno chili pepper, onion, hot sauce, salt, to taste, and a drizzle of EVOO. Process to form a thick soup. Serve the gazpacho in the chilled bowls and top with more chips, the avocado and shrimp.