GRILLED SHRIMP AND CHORIZO SKEWERS
WITH PIQUILLO GAZPACHO

16 extra large, 6 to 8 count, peeled and deveined shrimp
Coarse salt
1 lemon, zested and 1/2 lemon, juiced
Extra-virgin olive oil, for liberal drizzling
1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)
1 generous handful flat-leaf parsley, divided use
1 generous handful cilantro leaves, divided use
2 cloves garlic, cracked from skin, divided use
1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained
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 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

Preheat grill or grill pan over medium high heat.

THE PREPARE THE SHRIMP AND CHORIZO SKEWERS:
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. Set aside.

TO PREPARE THE GARLIC MIXTURE:
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.

TO PREPARE THE PIQUILLO 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. Set aside.

TO COOK AND SERVE:
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.

Yield: 4 servings
Adapted from source: Rachael Ray