Tequila Laced Gazpacho Cocktails with Grilled Shrimp |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 large tomatoes, chopped |
4 cucumbers, peeled and chopped |
1 red onion, peeled and chopped |
4 cloves garlic |
2 cups tomato juice |
2 tablespoons sherry vinegar |
1 fennel bulb, chopped |
1 cup picked italian parsley |
salt and pepper |
1 tablespoon extra virgin oil |
4 jumbo (u-10) shrimp, cleaned, de-veined |
1 tablespoon zatar |
1 tablespoon olive oil |
1 shot of the finest tequila available |
lime slices, for garnish |
Directions:
1. Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
2. Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
3. In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.
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