For the Gazpacho:
1/2 cup ice
1/2 to 1 cup bottled water
1 28-ounce can peeled Italian tomatoes or 7 ripe tomatoes, peeled
1/3 seedless cucumber, coarsely chopped
1 onion, coarsely chopped
1 roasted red pepper or 6 Piquillo peppers in water, drained
2 ribs celery with leafy tops, coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
Juice of 1 lime
1 fat clove garlic
1 tablespoon sherry vinegar
A small handful cilantro
2 tablespoons EVOO – Extra Virgin Olive Oil
1 piece stale white bread, crust removed and torn
1 tablespoon Tabasco sauce
Salt, to taste
For the Margarita Shrimp:
24 large shrimp, deveined and tails left on
Salt and pepper
2 shots tequila
2 limes, 1 juiced and 1 halved
2 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon Tabasco
Preheat a grill or grill pan to medium-high.
Place ingredients for gazpacho in a high-powered blender (or do in 2 batches in food processor). Process to desired consistency.
In a mixing bowl, season shrimp with salt and pepper. Add tequila, lime juice, garlic, olive oil and Tabasco, and toss to coat. Grill shrimp 3 minutes on each side until shrimp are pink, firm and browned at edges. Grill lime halves cut-side down to mark then squeeze over shrimp.
Serve gazpacho in bowls or chilled frosted mugs with grilled shrimp alongside for dipping.