Gazpacho and Shrimp Shooters Recipe

1. 1

   Combine tomato juice, oil, 1 Tbsp lime juice, Wshire, Tobasco and paprika in a large bowl and chill.

2. 2

   Pulse tomatoes, cucumber, celery, onion, cilantro and garlic in a food processor until finely minced.

3. 3

   Add to the tomato sauce mixture, salt and pepper to taste, and chill.

4. 4

   Heat water with salt, remaining lime juice, bay leaves and parsley in a large pot on med.

5. 5

   Just prior to boiling, add shrimp and poach until pink, about 2-3 minutes.

6. 6

   Drain and chill.

7. 7

   To serve, fill shot glasses with 3 Tbsp gaspacho, hang a shrimp on the rim, and garnish with a lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.