Shrimp And Melon Gazpacho

Total Time: 42 mins Preparation Time: 40 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 pint vegetable broth
• 1 -1 1/2 lb shrimp (21-30 size)
• 2 cucumbers, peeled, seeded, and cut brunoise
• 1 fresh jalapeno pepper, stem and seeds removed and cut brunoise
• 1 small red onion, cut brunoise
• 2 tomatillos, cut brunoise
• 1/2 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise
• 1/2 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise
• 1 lemon, juice of
• 2 tablespoons chopped chives
• salt and pepper

Recipe

• 1 first make a court bouillon-poaching liquid for the shrimp. bring broth to a boil in saucepan over medium heat. poach shrimp in shells until just pink, 2-3 minutes. and use a slotted spoon to remove to platter to cool. strain and reserve court bouillon and let cool. you'll add it to the gazpacho later.
• 2 while shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon. add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
• 3 peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish. stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper. chill well.
• 4 if you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
• 5 if you use this as an appetizer, serve in soup bowls to 6 guests. irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.