Grilled Chipotle Shrimp And Fire-Roasted Gazpacho

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 limes, 1 cut into wedges and 1 juiced

2 chipotle peppers in adobo sauce, plus 2 tablespoons of adobo sauce from the can

1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning

1/4 cup extra virgin olive oil (EVOO), plus more for drizzling

16 jumbo shrimp, peeled and deveined

1 thick slice of stale chewy bread, crust trimmed

1 garlic clove, smashed and peeled

One can of fire-roasted tomatoes (28 ounces)

1/2 red onion, chopped

1/3 seedless cucumber, peeled if desired and chopped

2 jarred piquillo peppers or jarred roasted red peppers

2 celery ribs from the heart and their leafy tops, chopped

2 teaspoons Worcestershire sauce (eyeball it)

1-3 teaspoons hot sauce, depending on how hot you like your gazpacho

2 tablespoons cilantro or flat leaf parsley (a small handful)


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Rachael Ray