GRILLED SHRIMP AND CHORIZO WITH PIQUILLO GAZPACHO

GRILLED SHRIMP AND CHORIZO WITH PIQUILLO GAZPACHO image

Yield 4 servings

Number Of Ingredients 16

16 extra large (6 to 8 count), peeled and deveined shrimp
Coarse salt
Zest of 1 lemon and juice of 1/2
extra virgin olive oil
1 package (3/4 pound) chorizo cut into 16 thick slices on an angle
1 genereous handful flat leaf parsley
1 generous handgbul cilantro leaves
2 cloves garlic, cracked from skin.
Gazpacho:
1 jar Piquillo Spanish roasted peppers
1 can (28 ounces) fire-roasted tomatoes, diced or crushed
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled , chopped
2 ribs celery from heart, chopped
2 thick slices crusty bread, chopped
1 tablespoon hot sauce for medium to spicy heat level, adjust to your own taste

Steps:

Preheat gril or grill pan over medium high heat. Zest 1 lemon and reserve on cutting board. Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of EVOO--just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer. Place 2 tablespoons, a palmful, of parsley on the cutting board with the lemon zest. Add 1/2 a palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho. Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth. Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking.