Smoky Gazpacho With Grilled Shrimp

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Washington Post


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4 large ripe tomatoes (about 2 1/2 pounds)

1 medium red bell pepper, stemmed, seeded and cut into 4 equal pieces

6 ounces baguette, cut crosswise into 1/2-inch slices

1/2 cup plus 1 tablespoon olive oil

1 1/2 teaspoons kosher salt, plus more to taste

3/4 teaspoon freshly ground black pepper, plus more to taste

1/2 seedless cucumber (unpeeled), cut into 1/2-inch dice (about 1 1/2 cups)

1/2 red onion, cut into small dice (about 3/4 cup)

2 small cloves garlic, minced; mash 1 of them to a paste

1 tablespoon sherry vinegar or cider vinegar

1/4 teaspoon ground cumin

12 drops hot sauce, such as Tabasco

3/4 pound 16-20 count raw shrimp, peeled and deveined

Leaves from 1 or 2 sprigs thyme, chopped (1 teaspoon)

1/4 teaspoon smoked Spanish paprika (pimenton; may substitute chipotle powder)

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