Appetizer/Grilled shrimp and Chorizo Skewers with Piquillo Gazpacho

By latin1

Rachel Ray recipe on Oprah

Ingredients

• 16 large (6-8 count) peeled and deveined shrimp
• Coarse salt
• The zest of 1 lemon and juice of 1/2 lemon
• Extra virgin olive oil for liberal drizzling
• 1 pkg (3/4#) chorizo cut into 16 thick slices on an angle
• 1 generous handful of flat leaf parsley
• 1 generous handful of cilantro
• 2 clove garlic, cracked from skin
• 1 jar piquillo Spanish roasted peppers
• (About 1 cup drained)
• 1 can (28 oz) fire-roasted tomatoes, diced or crushed
• 1 small yellow onion, coarsely chopped
• 1/2 seedless cucumber, peeled and chopped
• 2 ribs celery from heart, chopped
• 2 thick slices crusty bread, chopped
• 1 tbsp hot sauce (for medium heat level)

Preparation

Step 1

Preheat grill over medium high heat. Zest 1 lemon and reserve on cutting board.
Place shrimp in shallow dish and season with salt, lemon juice and drizzle with oil to coat shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place 2 tbsp, a palmful, of parsley on cutting board with lemon zest. Add 1/2 a palmful of cilantro leaves to the pile as well as i clove garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in food processor with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque.
Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping.