• 1/2 cup ice
• 1/2 to 1 cup bottled water
• 1 28-ounce can peeled Italian tomatoes or 7 ripe tomatoes, peeled
• 1/3 seedless cucumber, coarsely chopped
• 1 onion, coarsely chopped
• 1 roasted red pepper or 6 Piquillo peppers in water, drained
• 2 ribs celery with leafy tops, coarsely chopped
• 1 jalapeño pepper, seeded and coarsely chopped
• Juice of 1 lime
• 1 fat clove garlic
• 1 tablespoon sherry vinegar
• A small handful cilantro
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 piece stale white bread, crust removed and torn
• 1 tablespoon Tabasco sauce
• Salt, to taste

Preheat a grill or grill pan to medium-high. 

Place ingredients for gazpacho in a high-powered blender (or do in 2 batches in food processor). Process to desired consistency. 

In a mixing bowl, season shrimp with salt and pepper. Add tequila, lime juice, garlic, olive oil and Tabasco, and toss to coat. Grill shrimp 3 minutes on each side until shrimp are pink, firm and browned at edges. Grill lime halves cut-side down to mark then squeeze over shrimp. 

Serve gazpacho in bowls or chilled frosted mugs with grilled shrimp alongside for dipping. 

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