Gazpacho With Grilled Pickapeppa Shrimp

1. 1

   Add the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/4 cup pickapeppa sauce to a small bowl. Mix to combine.

2. 2

   Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.

3. 3

   Quarter 8 grape tomatoes. Combine the quartered tomatoes, 1/4 cup thinly sliced (and halved) cucumber pieces, 1/4 cup diced red bell pepper, and 1/4 cup diced onion in a small bowl. Set aside.

4. 4

   Add the remaining grape tomatoes, 1 1/4 cups cucumber, 3/4 cup bell pepper, 1/2 cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor.

5. 5

   Pulse until desired consistency. Refrigerate for 25 minutes.

6. 6

   When ready to serve, heat a grill to medium-high heat. Remove the shrimp from the pickapeppa mixture and thread on wooden skewers that have been soaking in water for at least 30 minutes. Grill for 1-2 minutes on each side or until cooked through.

7. 7

   Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.

* Per serving · 4 servings · Values may vary.