Ingredients
- 1/4 English (seedless) cucumber, peeled and coarsely chopped
- 1 small red onion, coarsely chopped
- 1 jar Piquillo peppers in water (7 ounces)
- 1 jalapeño pepper, cut lengthwise and seeded
- 1 clove garlic, coarsely chopped
- A splash of tomato or vegetable juice
- 1 can diced fire-roasted tomatoes (28 ounces)
- 1 slice white bread, crusts trimmed and torn into large pieces
- A handful of cilantro leaves, removed from stems
- Salt and freshly ground black pepper
- Hot sauce, to taste
- Zest and juice of 3 limes, divided
- 1 pound large to jumbo-size shrimp
- Extra virgin olive oil (EVOO) for drizzling, plus 1 tablespoon, divided
- 1 tablespoon smoked sweet paprika
Directions
- Add the cucumber, onion, peppers, garlic and juice to a food processor bowl and pulse until roughly chopped. Ask a grown-up helper (GH) for help with the food processor, if you need it. Add the tomatoes, torn bread, cilantro, salt and pepper, a few dashes of hot sauce and the juice of two of the limes. Pulse just a few times, not to grind it up too much, but just so it is a nice chunky consistency. Refrigerate until ready to serve.
- In a large bowl, toss the shrimp with a drizzle of EVOO and the sweet smoked paprika, lime zest, a few more dashes of hot sauce, salt and freshly ground black pepper.
- In a large skillet over medium-high heat, add 1 tablespoon EVOO, about one turn of the pan. When the EVOO is hot, sauté the shrimp until cooked through, about 1 minute on each side. When the shrimp are finished cooking, turn the heat off and add the remaining juice of one lime. Toss to coat.
- Serve the gazpacho in a shallow bowl with the shrimp on top.