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Shrimp Cocktail & Tomatillo Gazpacho Shooters

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2 T extra-virgin olive oil, divided

3 clv garlic, minced

1 english cucumber, halved lengthwise and seeded

1 avocado, halved, pitted and peeled

1 lb tomatillos, (see notes), husks removed, chopped

1 green bell pepper, chopped

2 jalapeƱo peppers, seeded and chopped

1 (15 oz) can vegetable broth

1 t sugar

0.25 t sea salt

1 lb large shrimp (about 20 per lb) cooked and peeled

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