For the shrimp:
- 24 large shrimp, butterflied
- 1/3 cup extra virgin olive oil (EVOO)
- 2 limes, juiced
- 4 cloves garlic, cracked and peeled
- 2 fresh bay leaves
- A handful cilantro leaves
- 1 teaspoon ground cumin (1/3 palmful)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot paprika or chili powder
- Salt and pepper
For the gazpacho:
- 6 ripe tomatoes or 1 can tomatoes (28-32 ounces)
- Ice water
- 1 1/2 cups lightly crushed unsalted corn tortilla chips, such as Xochitl brand
- 1/3 English (seedless) cucumber, peeled and diced
- 1 Italian roasted red bell pepper or 3 piquillo roasted peppers, drained and chopped
- 1 small cubanelle pepper, seeded and chopped
- 1 Fresno chili pepper, seeded and chopped
- 1 small red onion, chopped
- A few dashes of hot sauce, such as Tabasco
- Extra virgin olive oil (EVOO), for drizzling
- 1 avocado, diced
Chill your soup bowls in the freezer. Pre-heat an outdoor grill or the broiler.
Place the shrimp in a shallow dish. Puree the remaining shrimp ingredients in a blender or food processor; season with salt and pepper. Pour the marinade over the shrimp and toss together; let stand for 15 minutes. Broil or grill until cooked through, 6-7 minutes.
Meanwhile, bring a medium size pot of water to a boil. Score the skins of the fresh tomatoes with an “X.” Place a bowl of ice water near the pot. Boil the tomatoes for 1 minute, then shock them in the ice water. Peel the tomatoes and add them to the food processor (or add the canned tomatoes if not using fresh), along with a small handful of the tortilla chips, the cucumber, roasted pepper(s), cubanelle pepper, Fresno chili pepper, onion, hot sauce, salt, to taste, and a drizzle of EVOO. Process to form a thick soup.
Serve the gazpacho in the chilled bowls and top with more chips, the avocado and shrimp.