Serves 8, 15 minutes

Golden Tequila Gazpacho:
4 golden heirloom tomatoes, roughly chopped
1 large cucumber, roughly chopped
1/2 yellow pepper, seeds removed
1 jalapeno
1/2 cup fresh cilantro
1 lime, juiced
1/4 cup tequila
Salt to taste

Chili Spiced Shrimp:
1 lb cleaned and deveined shrimp
2 tbsp chili powder
2 tbsp oil

Shot Glasses or small Mason Jars, to serve

For the gazpacho, add the heirloom tomatoes, cucumber, yellow pepper, jalapeno, cilantro, lime juice, and tequila into a blender or food processor and blend until smooth. Season to taste with salt. Set aside. 

Heat oil in a saute pan over medium heat for 2 minutes. In a mixing bowl, combine chili powder and shrimp together. Add seasoned shrimp to the saute pan and cook for 3 minutes on each side, or until pink. Season to taste with salt. 

Pour gazpacho into individual shot glasses (or small mason jars) and top with 1 to 3 of your chili shrimp. This is such a fun appetizer during those hot summer months.