-
1
In a medium saucepan, combine 2 cups of the sherry vinegar with the sugar, jalapeno, peppercorns, coriander seeds, cumin seeds and 1 cup of water and bring to a rapid boil, stirring to dissolve the sugar.
-
2
Add the mint and cilantro sprigs.
-
3
Remove from the heat and add the shrimp.
-
4
Cover the shrimp with a lid or a heatproof plate to keep them submerged and let the shrimp stand for 1 hour.
-
5
Meanwhile, in a small saucepan, simmer the garlic in the vegetable oil over moderate heat until very soft but not browned, about 10 minutes.
-
6
Using a slotted spoon, transfer the garlic to a blender.
-
7
Reserve the garlic oil for another use.
-
8
In a small bowl, soak the bread in cold water until softened.
-
9
Squeeze out the excess water and transfer the bread to the blender.
-
10
Add the yogurt, almonds, grapes, cucumber, 3 tablespoons of the sherry vinegar and 2 tablespoons of water and puree until smooth.
-
11
With the machine on, add 1/4 cup of the olive oil in a thin stream.
-
12
Set a fine strainer over a bowl and strain the soup, pressing hard on the solids.
-
13
Season the soup with the paprika, salt and white pepper and refrigerate until cold.
-
14
Drain the shrimp and discard the liquid.
-
15
Shell and devein the shrimp.
-
16
In a small bowl, toss the shrimp with the remaining 1 tablespoon each of sherry vinegar and olive oil.
-
17
Add the chopped mint and cilantro and season with salt and white pepper.
-
18
Ladle the soup into shallow bowls and mound the shrimp in the center.
-
19
Drizzle the soup with olive oil and serve.
