Spicy Grilled Shrimp With Gazpacho Vinaigrette

• 6 plum tomatoes, diced
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 jalapeno chile, diced
• 14 cup onion, diced
• 14 cup red wine vinegar
• 13 cup tomato juice
• 14 cup extra virgin olive oil
• hot sauce
• 1 12 lbs large shrimp
• 6 basil leaves, cut into chiffonade
• 1 pinch crushed red pepper flakes

1. Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
2. Season with couple drops of hot sauce and a few pinches of salt.
3. Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.
4. Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
5. Allow shrimp to sit a room temperature for half hour.
6. Heat the grill to medium.
7. Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
8. Divide the vinigrette among the plates and set the warm shrimp on top.
9. Serve immediately.

tomatoes, cucumber, red bell pepper, jalapeno chile, onion, red wine vinegar, tomato juice, extra virgin olive oil, hot sauce, shrimp, basil, red pepper

Taken from www.food.com/recipe/spicy-grilled-shrimp-with-gazpacho-vinaigrette-301394 (may not work)