- Bring 2 quarts of water to a boil and add lemon halves, after 2 minutes, add rock shrimp and allow to cook until they are pink in color. Immediately, plunge the shrimp into an ice bath to cool. Drain and set aside in a small bowl in the refrigerator.
- To make the gazpacho, in a large bowl, sprinkle the tomatoes with the fine sea salt and let them rest for 15 minutes; mixing occasionally. In a blender or food processor, combine tomatoes and any juices, onion, bell pepper, cucumber, red chile, tomato juice, garlic, lime juice, red wine vinegar, cilantro, salt, and pepper. Blend until well-combined but slightly chunky. Chill at least 2 hours before serving.
- When ready to serve, remove cooked shrimp from the refrigerator. Add the Dandy® Super Sweet Corn, Radish MiniSticks®, the sliced Dandy® Celery and the avocado. Add the extra virgin olive oil, lemon zest and juice and toss to combine. Add sea salt and pepper to taste. Pour chilled gazpacho into a shallow bowl or glass and top with Dandy® Super Sweet Corn and Rock Shrimp Salad.
- Serve with Crispy Tortilla Chips, Lime wedges and hot sauce.
Thank you for this tasty recipe, Chef Todd!