WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP

My Cellar

Serves 4

GAZPACHO:

1 large tomato, cored, cut into 1-in (2.5 cm) dice

6 cups (1.5 L) cubed watermelon

½ jalapeño, seeded and chopped

2 tbsp (30 ml) sherry vinegar

¼ cup (60 ml) extra-virgin olive oil

1 cup (250 ml) finely diced watermelon

1 cup (250 ml) finely diced English cucumber

1 medium red bell pepper, seeded and finely diced

¼ cup (60 ml) finely diced red onion

¼ cup (60 ml) finely chopped fresh mint

¼ cup (60 ml) finely chopped fresh flat leaf parsley

1 lime, juice only

TEQUILA-LIME SHRIMP:

½ cup (125 ml) tequila

½ cup (125 ml) fresh lime juice

¼ cup (60 ml) olive oil

4 garlic cloves, crushed

3 to 4 sprigs cilantro, chopped

½ tsp (2 ml) cumin seeds, toasted

½ tsp (2 ml) sea salt

12 large shrimp, tail on, peeled and deveined

4 bamboo skewers, soaked in warm water for at least 1 hour

To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
Remove shrimp from marinade and drain. Discard marinade.
Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.