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

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Instructions

1. Watch how to make this recipe.
2. Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
3. Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
4. 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.