• Cooking Time: 6
• Servings: 8
• Preparation Time: 20
• For The Shrimp:
• 11/2 pounds shrimp, cleaned and deveined
• ½ cup fresh lemon juice
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• ½ teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• For The Gazpacho:
• 31/2 pounds ripe tomatoes (I used heirloom since they're juicier)
• 2 red peppers, seeds, veins and stem removed
• 2 large shallots, skin removed and root cut off
• 2 large garlic cloves, minced
• 2 tablespoons olive oil
• 1 large English cucumber, skin and seeds removed
• 3 jalapeños, seeds, veins and stem removed (1 for garnish)
• ¼ cup sherry vinegar
• 11/2 teaspoons salt
• ½ teaspoon pepper
• 1-2 avocados for garnish
• ⅓ cup Parsley or cilantro for garnish
• 3 green onions for garnish

1. For detailed instructions please visit: http://tasteandsee.com/classic-gazpacho-with-spicy-grilled-shrimp-recipe

Classic Gazpacho with Spicy Grilled Shrimp - a perfectly healthy and delicious end-of-summer meal! Loaded with jalapenos, cucumbers, red peppers, shallots, tomatoes, olive oil and sherry vinegar. Low-carb, gluten-free, dairy-free, and Paleo friendly!