Shellfish: Shrimp Gazpacho by Recipe Cottage

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	Shrimp Gazpacho

		Shrimp with Gazpacho Sauce 1/3 c extra-virgin olive oil 1 1/2 ts garlic; minced 1/4 c onion; peeled and sliced 1/2 c red bell pepper; cored, seeded and chopped 1/2 c cucumber; peeled and chopped 1 T jalapeno with seeds; chopped 1 1/4 ts kosher salt 1 c tomato; cored and chopped (about 1/2 lb) 2 sprigs parsley 3/4 c fresh cilantro; coarsely chopped 1/4 ts freshly ground black pepper 1 1/2 lb medium shrimp; shelled and deveined In a medium saucepan, heat 1/2 tablespoon of the olive oil over moderate heat. Add the garlic, onion, red pepper, cucumber, jalapeno, and 1/4 teaspoon of the salt. Cook, stirring for 3 to 4 minutes. Add the tomato, parsley, and 1/2 cup of the cilantro. Bring to a simmer, cover, and cook for 10 minutes. Transfer to a blender, puree, and strain through a fine-mesh strainer. Return the gazpacho sauce to the saucepan. With the sauce over low heat, whisk in 3 tablespoon of the olive oil. Season with 3/4 teaspoon salt and half the pepper. Set aside. Season the shrimp with the remaining salt and pepper. Heat the remaining olive oil over high heat in a 10-inch skillet. Add the shrimp and cook for 2 minutes, stirring occasionally, until they begin to turn pink. Lower the heat to medium add the gazpacho sauce and remaining chopped cilantro, and toss with the shrimp. Simmer 1 minute to finish cooking the shrimp. Serve on a warm platter.