Gazpacho Bloody Mary With Pickled Shrimp Recipe

Ingredients

• For the Pickled Shrimp:
• 1 pound (450g) medium shrimp, shelled and deveined
• 1/4 medium yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1/2 cup (120ml) cider vinegar
• 1/4 cup (60ml) fresh juice from 2 lemons
• 1/4 cup (60ml) extra-virgin olive oil
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1 bay leaf
• For the Cocktail:
• 2 pounds (900g) very ripe tomatoes, cored and cut into 1-inch chunks
• 1/2 large English cucumber (about 8 ounces/225g), peeled and cut into 1-inch chunks
• 1 small red onion (about 5 ounces/140g), peeled and cut into 1-inch chunks
• 1 red bell pepper (about 5 ounces/140g), cored, seeded, and cut into 1-inch chunks
• 2 cloves garlic, peeled and smashed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon (15ml) extra-virgin olive oil
• 3 tablespoons (45ml) sherry vinegar, plus more to taste
• 1 1/2 cups (360ml) gin
• 2 tablespoons grated jarred horseradish
• 2 tablespoons (30ml) freshly squeezed lemon juice, from 1 lemon
• 1 tablespoon (15ml) Worcestershire sauce
• 1 1/2 teaspoons (7ml) hot sauce, such as Tabasco or Frank's

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