Hot and Cold Gazpacho with Grilled Shrimp and Crushed Tortilla Chips – Rachael Ray

Ingredients

• 24 large shrimp, butterflied
• 1/3 cup extra virgin olive oil (EVOO)
• 2 limes, juiced
• 4 cloves garlic, cracked and peeled
• 2 fresh bay leaves
• A handful cilantro leaves
• 1 teaspoon ground cumin (1/3 palmful)
• 1 teaspoon Old Bay seasoning
• 1 teaspoon hot paprika or chili powder
• Salt and pepper
• 6 ripe tomatoes or 1 can tomatoes (28-32 ounces)
• Ice water
• 1 1/2 cups lightly crushed unsalted corn tortilla chips, such as Xochitl brand
• 1/3 English (seedless) cucumber, peeled and diced
• 1 Italian roasted red bell pepper or 3 piquillo roasted peppers, drained and chopped
• 1 small cubanelle pepper, seeded and chopped
• 1 Fresno chili pepper, seeded and chopped
• 1 small red onion, chopped
• A few dashes of hot sauce, such as Tabasco
• Salt
• Extra virgin olive oil (EVOO), for drizzling
• 1 avocado, diced