shrimp-gazpacho-mainSHRIMP AND GAZPACHO BOWLS


lb or 8 large shrimp, peeled and de-veined;
4 cups tomato juice;
1 avocado, chopped;
1 cucumber, peeled and chopped;
1 bell pepper, chopped;
1/2 red onion, minced;
1⁄2 bunch fresh cilantro, chopped;
1 tbsp fresh lime juice;
1 lime, quartered;
Sea salt and freshly ground black pepper;

In a large bowl, combine the tomato juice, lime juice, avocado, cucumber, bell pepper, and salt and pepper to taste.
Give the soup a gentle stir and refrigerate until cold.
Preheat a grill to medium-high heat.
Season the shrimp to taste and grill for 3 to 4 minutes per side.
Fill four bowls with the cold gazpacho soup, and top each bowl with grilled shrimp and fresh cilantro.



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