Gazpacho Salad

roughly 1 dozen shrimp, cleaned and deveined

1 Tbls orange juice

1 tsp finely chopped jalapeno

1 Tbls olive oil

Fresh black pepper

1/2 large tomato

1/2 English cucumber

1/4 red onion

1/2  each of red, yellow and orange bell peppers

1 Tbls chopped cilantro

1 Tbls red wine vinegar

1 Tbls orange juice

2 Tbls olive oil

1 clove garlic

 Salt and fresh black pepper

1 lemon, cut into wedges

Crusty wheat bread

Make the Gazpacho Salad:  Whisk together the cilantro, vinegar, orange juice, olive oil and garlic in a deep bowl. Add salt and pepper to taste. Chop the tomato, cucumber, onion and peppers and toss with the dressing. This salad will become more flavorful the longer it sits.

Prepare the shrimp: In a shallow bowl combine the shrimp, orange juice, chopped jalapeno, olive oil and a turn of fresh black. Allow to marinate for no longer than 20 minutes. Place shrimp on a medium-hot grill for just a minute or two per side until the shrimp turn pink.

Add slices of bread and the lemon wedges to the grill, allowing each to get charred grill marks. Flip the bread and grill on the second side.

If making bonus SOUP: Roast the remaining pepper and tomato halves while the grill is hot. Grill until the skins are blackened and peppers are soft. continue with soup directions below.

Top the salad with the shrimp, squeeze a grilled lemon wedge over the entire dish and serve with the charred bread.