Servings: Serves 4
Preheat grill or grill pan over medium high heat. Zest 1 lemon and reserve on cutting board.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of EVOO—just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place 2 tablespoons, a palmful, of parsley on the cutting board with the lemon zest. Add 1/2 a palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking.
* For more information about Rachael Ray, visit www.rachaelrayshow.com.