Mexican-Style Gazpacho With Grilled Shrimp Recipe

• 1/2 pound raw shrimp, peeled and deveined
• 2 slices white bread, crusts removed
• 4 ripe medium tomatoes
• 4 tomatillos, husks removed and cleaned
• 1 jalapeno
• 1 large yellow onion, quartered
• Kosher salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 2 medium cloves garlic
• 1/3 cup white wine vinegar
• 2 tablespoons fresh lime juice from 2 limes
• 1 (14.5-ounce) can tomato puree
• 1 medium bell pepper, minced
• 1 medium red onion, minced

1. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
2. and
3. the grilling grate.
4. Meanwhile, toss shrimp with 1 tablespoon olive oil, season with salt and pepper, and reserve. Soak bread in a small bowl of water for 5 minutes, then drain and squeeze out excess water.
5. Place whole tomatoes, tomatillos, jalapeno, and yellow onion in a grill basket. Set grill basket over coals and grill, turning vegetables with tongs, until vegetables are lightly charred, about 5 minutes. Add shrimp to basket and continue cooking just until shrimp are pink and no longer translucent, about 3 minutes. Transfer shrimp to a clean bowl and refrigerate until chilled.
6. Discard stem from jalapeno. Transfer grilled vegetables to a blender. Squeeze out excess water from bread and add bread to blender, along with vinegar, lime juice, pureed tomatoes, 1 teaspoon of salt, and remaining 3 tablespoons of olive oil. Blend until a slightly chunky puree forms. Season with salt and pepper and add water 1 tablespoon at a time, if necessary, to achieve a soup-like consistency.
7. Transfer soup to an airtight container and chill in the refrigerator for at least 1 hour and up to overnight.
8. Ladle soup into bowls. Garnish with bell pepper, onion, and shrimp and serve right away.

shrimp, white bread, tomatoes, yellow onion, kosher salt, extravirgin olive oil, garlic, white wine vinegar, lime juice, tomato puree, bell pepper, red onion

Taken from www.seriouseats.com/recipes/2014/08/mexican-style-gazpacho-grilled-shrimp-recipe.html (may not work)