Gazpacho Shrimp Cocktail

• 1 lime, juice of
• extra virgin olive oil, for liberal drizzling
• 1/2 cup flat leaf parsley
• 1/2 cup cilantro leaf
• 2 garlic cloves, cracked from skin, divided
• 1 cup spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
• 1 (28 ounce) can fire-roasted tomatoes (diced or crushed)
• 1 small yellow onion, coarsely chopped
• 1/2 seedless cucumber, peeled and chopped
• 2 celery ribs, from heart chopped
• 2 slices crusty bread, chopped
• salt
• fresh ground black pepper
• 1 tablespoon medium hot sauce or 1 tablespoon spicy hot sauce, adjust to your own taste
• 16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

1. Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
2. Blend for 2-3 minutes until all chopped and combined.
3. Season with hot sauce, salt and freshly ground black pepper.
4. Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.

lime, extra virgin olive oil, flat leaf parsley, cilantro leaf, garlic, spanish roasted piquillo pepper, tomatoes, yellow onion, cucumber, celery, crusty bread, salt, fresh ground black pepper, hot sauce, shrimp

Taken from www.food.com/recipe/gazpacho-shrimp-cocktail-305613 (may not work)