Shrimp Gazpacho

• 2/3 cup olive oil, roughly
• 3 teaspoons minced garlic
• 1 large peeled and sliced onion
• 1 chopped red pepper
• 1 chopped green pepper
• 1 chopped peeled cucumber
• 1 tablespoon seeded and chopped jalapeno (avoid touching those seeds - wear gloves)
• 1 tablespoon salt
• 2.5 cups chopped tomatoes (1 large can chopped tomatoes)
• 1/4 cup chopped parsley
• 1 bunch chopped cilantro
• 1/2 teaspoon pepper
• 3 pounds fresh shrimp
• 1 box pasta shells
• parmesan cheese to sprinkle on top of dish (about 8 oz.)

1. Heat 2 T. olive oil, add garlic, onion, peppers, cucumber, jalapeno, and 1 t. salt, stirring; cook for 3-4 minutes. Add tomatoes, parsley, cilantro, and simmer 10 minutes almost covered. Puree all in a blender, return to saucepan, and whisk in 1/3 cup olive oil. Season with salt and pepper. Cook shrimp in remaining oil and salt and pepper quickly until just done. Mix all ingredients and serve over pasta shells with a sprinkle of parmesan cheese.

olive oil, garlic, onion, red pepper, green pepper, cucumber, salt, tomatoes, parsley, cilantro, pepper, fresh shrimp, pasta shells, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-gazpacho-1213803 (may not work)