0.8 pound chorizo thick cut into 16 slices on an angle (recommended: gaspar's)
1 handful cilantro leaves generous
4 servings coarse salt
2 slices top thick chopped
0.5 cucumber seedless peeled chopped
1 handful flat-leaf parsley generous
2 cloves garlic
1 tablespoons hot sauce for medium to spicy heat level, adjust to your own taste (recommended: Tabasco)
1 juice of lemon juiced
4 servings olive oil extra-virgin for liberal drizzling
1 jar piquillo red spanish packed drained
1 small onion yellow coarsely chopped
16 extra large to 8 count deveined peeled
16 extra large to 8 count deveined peeled
Equipment
food processor
bowl
blender
grill
skewers
grill pan
cutting board
Directions
Preheat grill or grill pan over medium high heat.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest.
Add 1/2 palm full 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.
Garnish with reserved parsley, cilantro and garlic mixture.
