Recipe: Dave Lieberman's Lemon Poached Shrimp with Spicy Gazpacho (make ahead)

LEMON POACHED SHRIMP WITH SPICY GAZPACHO

FOR THE SHRIMP:
3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined

FOR THE GAZPACHO:
1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
1/2 medium white onion, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
4 cloves garlic, chopped
1/2 Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

FOR THE GARNISH:
1/4 cup each finely diced red bell pepper and cucumber
Olive oil

TO PREPARE THE SHRIMP:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to boil, let simmer 10 minutes.

Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate until ready to serve.

TO MAKE THE GAZPACHO:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside.

In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, olive oil, salt and pepper and process until smooth. Chill until ready to serve.

TO SERVE:
Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with olive oil.

Makes 10 to 12 servings
Source: Chef Dave Lieberman for Olive Oil from Spain