Sauteed Shrimp with Chilled Gazpacho & Radish Salad

I love entertaining & try to serve dishes that not only taste great but also have a fabulous presentation. This appetizer, served in a martini glass is unique!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  shrimp, peeled & deveined
• 1  red pepper
• 1  yellow pepper
• 3  vine-ripened tomatoes
• 1⁄2 cucumber
• 1⁄4 red onion
• 2  cups tomato juice
• 1⁄4 cup white wine vinegar
• 1  lemon, juice of
• 2  tablespoons Worcestershire sauce
• 2  dashes Tabasco sauce
• 1⁄4 cup daikon radishes or 1⁄4 cup alfalfa sprout, chopped
• 1⁄4 cup radish, julienne
• 1⁄8 cup shiitake mushroom, julienne
• 1⁄4 cup snow peas, julienne
• 1  teaspoon basil
• 2  tablespoons  rice wine vinegar
• 1  dash olive oil
• 1  teaspoon fresh ginger, finely chopped
•  season with  salt & pepper

Directions

1. GAZPACHO: Mix peppers, tomatoes, cucumber, red onion, tomatoes juice, white wine vinegar, lemon juice, Worcestershire and Tabasco in a food processor; pulse until smooth.
2. Season with salt, pepper and chill.
3. RADISH SALAD: Mix the following ingredients just before serving: the daikon, baby radish, shiitakes, snow peas, basil and rice wine vinegar.
4. Season with salt and pepper.
5. SHRIMP: Sauté the shrimp and fresh ginger in olive oil over medium to high heat for approx 3 to 4 minutes.
6. Season with salt and pepper.
7. Presentation: Fill the martini glass half way with cold gazpacho.
8. Place approximately 3 tbsp of radish salad in the center of the glass.
9. Then place three sautéed shrimp over the rim of the glass.
10. Garnish with chervil.