1 small ripe avocado—pitted, peeled, and coarsely chopped
1/4 English cucumber, peeled and coarsely chopped
1/2 cup coarsely chopped white onion
1/2 cup Mexican crema or Greek yogurt
A small handful of fresh cilantro or flat-leaf parsley
1 slice stale white bread, crust removed
1 small stalk celery with leafy top, coarsely chopped
1 large jalapeño chile, seeded and coarsely chopped
Juice of 1 lime (about 2 tbsp.)
1 tbsp. sherry vinegar
1 large clove garlic, crushed
A fat drizzle of EVOO, plus more for serving
2 tbsp. olive oil
1 tbsp. butter
20 peeled and deveined large shrimp
Salt and pepper
1 tsp. each ground coriander, ground cumin, and granulated garlic
1/2 cup vodka
Juice of 1 lemon (about 1/4 cup)
2 sprigs fresh oregano, leaves stripped and finely chopped
2 tbsp. fresh flat-leaf parsley, finely chopped
For the gazpacho, in a large high-power blender or food processor, puree a small scoop of ice, about 1/2 cup water, the tomatillos, avocado, cucumber, onion, crema, cilantro, bread, celery, chile, lime juice, vinegar, garlic, a fat drizzle of EVOO, and a fat pinch of salt. Season the gazpacho with salt to taste. Thin with more water if it’s too thick.
For the shrimp, in a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the butter. When it melts, add the shrimp; season with salt and pepper. Add the coriander, cumin, and granulated garlic. Cook until the shrimp are browned at the edges, about 2 minutes. Turn the shrimp over. Remove from heat. Douse the shrimp with the vodka and lemon juice. Cook over medium-high heat until the liquid reduces to a sauce and the shrimp are opaque in the centers, about 2 minutes. Top with the herbs.
Pour the gazpacho into chilled bowls or mugs. Drizzle with EVOO. Serve with the shrimp.
As a note, I used the Girasole Pinot Blanc instead of the Vodka. I also, took the shrimp off the stove, drained the sauce off and simmed it down without the shrimp in it, then at the end, added the shrimp back in to heat. This prevented then shrimp from over cooking.