Summer Gazpacho with Shrimp

Summer Gazpacho with Shrimp
serves 4

Ingredients:
1 cucumber, sliced
1/2 small red onion, minced
1 bunch fresh parsley, chopped
1 red bell pepper, chopped
1 clove garlic
juice of 1 lime
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cups tomato juice
1/4 tsp salt
1/8 tsp pepper
16 large raw shrimp, peeled and deveined

Directions:

• First, make the gazpacho. Combine all ingredients except for shrimp in a high speed blender or food processor. Whirl until just blended. Taste gazpacho and season with extra salt and pepper if needed. Place in the fridge while you prepare the shrimp.
• For the shrimp, heat up two tsp olive oil in a large skillet over medium heat. When hot, add the shrimp and briefly saute until pink and curled. This will take only about 4 minutes since shrimp cook so fast. Sprinkle shrimp with salt and pepper and remove from heat.
• To serve, ladle gazpacho into bowls and top with four sauteed shrimp.

Time:
15 minutes