Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho

Ingredients

• 16 extra large, 6 to 8 count, peeled and deveined shrimp
• Coarse salt
• 1 lemon, zested and 1/2 lemon, juiced
• Extra-virgin olive oil, for liberal drizzling
• 1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)
• 1 generous handful flat-leaf parsley
• 1 generous handful cilantro leaves
• 2 cloves garlic, cracked from skin
• 1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained
• 1 can (28-ounces) fire-roasted tomatoes, diced or crushed
• 1 small yellow onion, coarsely chopped
• 1/2 seedless cucumber, peeled, chopped
• 2 ribs celery from heart, chopped
• 2 thick slices crusty bread, chopped
• 1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

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