Garbanzo Gazpacho with Gulf Shrimp | The FINsider

Ingredients

• 2 lbs Roma tomatoes roughly chopped
• 1 English cucumber, peeled and roughly chopped
• 1 red bell pepper roughly chopped
• 1 red onion cut into quarters
• 3 cloves garlic, peeled
• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp sea salt
• 1 tbsp ground cumin
• ½ tsp ground black pepper
• 1 tsp hot sauce
• 1 cup garbanzo beans, rinsed and drained
• ½ cup garbanzo beans for topping
• 2 limes
• 1 cup cilantro leaves for topping
• 24 Wild Gulf shrimp (or equivalent wild shrimp) peeled, deveined with tail left on
• 1 tbsp Shack Spice
• 2 avocados (seed removed and cut into pieces immediately before serving)