Shrimp-Gazpacho Shooters

By carinem25

Good for party, can serve in ;arger portions as appetizer

Ingredients

• 1 c. tomato juice
• 1 T. evoo
• 1/4 c. fresh lime juice, divided
• 1 t. worchestershire
• 1/2 t. tabasco
• 1/4 t. paprika
• 1 c. tomatoes, diced
• 3/4 c. cucumber, seeded, chopped
• 3/4 c. celery, chopped
• 1/4 c. red onion, chopped
• 1/4 c. fresh cilantro, chopped
• 1 garlic clove
• salt and pepper to taste
• 6 c. water
• 1/4 c. kosher salt
• 3 bay leaves
• 3 sprigs fresh parsley
• 16 large shrimp, p&d, tail on
• thinly sliced limes

Preparation

Step 1

Combine tomatoe juice, oil, 1 T. lime juice, worchestershire, tabasco, and paprika in a large bowl; chill.

Pulse toatoes, cucumber, celery, onion, cilantro, and garlic in a food processor until minced. Add the vegetables to the tomato juice mixture; season and chill.

Heat water with salt, remaining lime juice, bay leaves, and parsley in a large pot over medium. When it reaches 160-180 degrees, add shrimp and poach just until pink, 2-3 minutes; drain and chill.

TO serve, fill shot glasses with 3 T. gazpacho, hang a shrimp on the rim, garnish with a lime