Recipe for Harvest Gazpacho with Grilled Vegetables and Warm Shrimp 
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Yield:
6
Ingredients:
Amount Ingredient
4 lrg ears corn
1/3 cup seasoned tomato juice
2 lrg tomatoes halved, seeded,
and diced
1 x red bell pepper grilled, peeled,
and diced
1 x yellow bell pepper grilled, peeled,
and diced
4 lrg shallots halved lengthwise,
grilled, and diced
1/4 cup tomato paste
1/4 cup minced basil
1 tbl horseradish
2 tsp Worcestershire sauce
2 tsp minced garlic
Hot pepper sauce to taste
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Remove silk from corn, keeping husks intact, and grill. Cut kernels off cobs.

Combine tomato juice, corn, tomatoes, red and yellow bell peppers, shallots, tomato paste, basil, horseradish, Worcestershire sauce, garlic, hot pepper sauce and salt and pepper to taste in 2-quart bowl and mix well. Chill at least 6 hours but preferably 1 to 2 days.

Lightly season shrimp with salt and pepper. Thread shrimp on skewers through each end to keep flat. Grill over hot fire until just cooked through, 1 to 2 minutes per side; do not overcook. Split lengthwise.

Stir gazpacho and adjust seasoning. Ladle chilled soup into shallow soup bowls and garnish each with 6 pieces warm shrimp cut-side down. Serve immediately.

This recipe yields 6 servings.

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