Cucumber Melon Gazpacho with Ginger Shrimp

Ingredients

• 12 large shrimp (peeled and deveined)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp fresh ginger (finely chopped)
• 1 tsp honey
• 2 1/2 large cucumbers (peeled and diced (plus 1/2 large cucumber, peeled, sliced and small diced for garnish))
• 1 1/2 cup honeydew melon (diced)
• 3 scallions (white and green parts, chopped)
• 12 fresh mint leaves
• 12 fresh basil leaves
• 1 piece fresh ginger ((approx 1/2 inch) peeled and chopped)
• 1 garlic clove (chopped)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 avocado (peeled)
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp chives (finely chopped (for garnish))
• 1 tbsp hemp hearts (for garnish)

Steps

1. 1

   In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.

2. 2

   Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.

3. 3

   Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.

4. 4

   Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.

5. 5

   Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.

6. 6

   To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.