Bloody Mary Gazpacho with Drunken Shrimp Ceviche

Ceviche:
1/4 pound peeled 50-60 count shrimp
4 Tablespoons Tomato, peeled, seeded and finely diced
4 Tablespoons red onion, finely diced
4 Tablespoons red bell pepper, finely chopped
4 Tablespoons cucumber, peeled, seeded and finely diced
2 Tablespoons celery, finely diced
1 Tablespoon siracha or other hot pepper sauce
1 Tablespoon cilantro, chopped
Juice of 2 limes
1 teaspoon honey
3 Ounces Vodka
Salt and freshly cracked black pepper to taste

Gazpacho:
4 Large ripe tomatoes cored and roughly chopped.
2 Large cucumbers, peeled, chopped and seeded.
1 Rib Celery, roughly chopped.
1 medium red bell pepper
1/2Medium red onion roughly chopped.
Juice of 3 limes.
1 Jalapeņo pepper, seeded, chopped.
1 Tablespoon prepared horseradish.
1 1/2 Cups extra virgin olive oil.
1/4 cup Bloody Mary Mix
6 Sprigs cilantro, roughly chopped, some stems are O.K.
Salt and fresh cracked black pepper to taste.

Ceviche:
In a small mixing bowl combine the shrimp, tomato, red onion, cucumber, celery, bell pepper, siracha, cilantro and limejuice. Add the vodka and refrigerate at least one hour before serving.

Gazpacho:
Combine tomato, cucumber, red onion, celery, bell pepper, cilantro, Jalapeņo, horseradish and limejuice in a blender and blend until smooth. Slowly add the olive oil and blend together. Add the Bloody Mary Mix and season with salt and pepper. Chill the Gazpacho in the refrigerator for one hour, or until serving time.

Assembly:
Ladle the Gazpacho into 4 chilled serving bowls. Spoon equal amounts of the Ceviche into the center of each bowl of Gazpacho. Garnish with extra virgin olive oil.

4-8 ounce servings
Source: Chef Robert DeCoste, Restaurant Olives, DC