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For the Gazpacho
  • 1/2 cup ice
  • 1/2 to 1 cup bottled water
  • 1 28-ounce can peeled Italian tomatoes or 7 ripe tomatoes, peeled
  • 1/3 seedless cucumber, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 roasted red pepper or 6 Piquillo peppers in water, drained
  • 2 ribs celery with leafy tops, coarsely chopped
  • 1 jalapeño pepper, seeded and coarsely chopped
  • Juice of 1 lime
  • 1 fat clove garlic
  • 1 tablespoon sherry vinegar
  • A small handful cilantro
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 piece stale white bread, crust removed and torn
  • 1 tablespoon Tabasco sauce
  • Salt, to taste
For the Margarita Shrimp
  • 24 large shrimp, deveined and tails left on
  • Salt and pepper
  • 2 shots tequila
  • 2 limes, 1 juiced and 1 halved
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Tabasco


Serves: 4


Preheat a grill or grill pan to medium-high.
Place ingredients for gazpacho in a high-powered blender (or do in 2 batches in food processor). Process to desired consistency.

In a mixing bowl, season shrimp with salt and pepper. Add tequila, lime juice, garlic, olive oil and Tabasco, and toss to coat. Grill shrimp 3 minutes on each side until shrimp are pink, firm and browned at edges. Grill lime halves cut-side down to mark then squeeze over shrimp. 
Serve gazpacho in bowls or chilled frosted mugs with grilled shrimp alongside for dipping.