Grilled Shrimp And Chorizo Skewers With Piquillo Gazpacho

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

16 extra large, 6-8 count, peeled and deveined shrimp

Coarse salt

1 lemon, zested and 1/2 lemon, juiced

Extra virgin olive oil (EVOO), for liberal drizzling

1 package chorizo (3/4-pound) cut into 16 thick slices on an angle (such as Gaspar's brand)

1 generous handful flat leaf parsley

1 generous handful cilantro leaves

2 cloves garlic, cracked from skin

1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, (about 1 cup packed), drained

1 can fire-roasted tomatoes (28 ounces), diced or crushed

1 small yellow onion, coarsely chopped

1/2 seedless cucumber, peeled, chopped

2 ribs celery from heart, chopped

2 thick slices crusty bread, chopped

1 tablespoons hot sauce (such as Tabasco brand) for medium to spicy heat level, adjust to your own taste

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