- About 1/4 cup olive oil
- 1 teaspoon each granulated garlic, granulated onion, ground coriander, ground cumin and dried oregano, preferably Mexican
- Salt and pepper
- 20 large shrimp or prawns, peeled and deveined with tail on
- 1/2 cup dry vermouth
- 1 lime or lemon, quartered
- 5 - 6 tomatillos -- husked, rinsed and coarsely chopped
- 1 small avocado, pitted and scooped from skin
- 1 small green bell or cubanelle pepper, seeded and coarsely chopped
- 1 small white onion, coarsely chopped
- 2 small ribs celery from the heart, with leafy tops, coarsely chopped
- 1/3 English cucumber, peeled and coarsely chopped
- 1 slice stale white bread, torn or chopped
- 1/2 cup cilantro or flat-leaf parsley tops
- A handful of ice cubes
- Juice of 1 lime (about 2 tbsp.) or lemon (about 1/4 cup)
- 1 large jalapeno chile, coarsely chopped
- About 2 tbsp. EVOO
- 1 large clove garlic, crushed
In a medium bowl, whisk the olive oil and spices. Season with salt and pepper; toss with the shrimp. Preheat a large cast-iron skillet over medium-high.
Working in two batches in a blender or food processor, puree the gazpacho ingredients; season with salt.
Add the shrimp to the skillet and cook until opaque in the center and browned in spots, 3 to 6 minutes. Douse with vermouth and swirl to evaporate; remove from the heat. Squeeze the lime over the shrimp.
Serve the gazpacho in large mugs or chilled half-pint glasses with the shrimp alongside for dipping.