Shrimp and Melon Gazpacho

• 1 pint vegetable broth
• 1 -1 12 lb shrimp (21-30 size)
• 2 cucumbers, peeled, seeded, and cut brunoise
• 1 fresh jalapeno pepper, stem and seeds removed and cut brunoise
• 1 small red onion, cut brunoise
• 2 tomatillos, cut brunoise
• 12 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise
• 12 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise
• 1 lemon, juice of
• 2 tablespoons chopped chives
• salt and pepper

1. First make a court bouillon-poaching liquid for the shrimp.
2. Bring broth to a boil in saucepan over medium heat.
3. Poach shrimp in shells until just pink, 2-3 minutes.
4. and use a slotted spoon to remove to platter to cool.
5. Strain and reserve court bouillon and let cool.
6. You'll add it to the gazpacho later.
7. While shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon.
8. Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
9. Peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish.
10. Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper.
11. Chill well.
12. If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
13. If you use this as an appetizer, serve in soup bowls to 6 guests.
14. Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.

vegetable broth, shrimp, cucumbers, jalapeno pepper, red onion, brunoise, honeydew, cantaloupe, lemon, chives, salt

Taken from www.food.com/recipe/shrimp-and-melon-gazpacho-424025 (may not work)