Shrimp with Gazpacho Cocktail Sauce
Heat a medium frying pan over medium-high. Add bread, cut side down, and toast 6 minutes, until charred. Tear into pieces.Advertisement
In a blender, combine next 8 ingredients and half the chopped celery until smooth and thick. Season with salt and more lemon juice to taste. Strain through a fine-meshed sieve. Cover and refrigerate 1 hour.
Spoon about 1/3 cup sauce into each of 8 shallow bowls. Place 3 shrimp in each. Drizzle with oil and sprinkle with remaining chopped celery, the celery leaves, sea salt and pepper.
Recipe courtesy of Stone's Foods.