Yellow Gazpacho with Head-On Shrimp al Ajillo Recipe by Jonny

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Ingredients

2-4lbs (1-2 kgs) ripe tomatoes, in this case yellow, but ya know…, skinned
2-4 cloves garlic, peeled and chopped
1 medium yellow bell pepper, or Italian-style frying pepper (Cubanelle peppers would work well also), seed pod removed and roughly chopped
1 cucumber, skinned, de-seeded and chopped roughly
2-3 slices torn-up white bread (we used a hoagie roll, being all south Jersey)
4-6 tablespoons best olive oil
2-3 tablespoons sherry vinegar
1 good teaspoon coarse salt
good pinch of freshly ground black pepper
For garnish:
10 white grapes, halved
1 tablespoon pistachio nuts, bashed into irregular pieces
2 radishes, slice finely
1 tablespoon garlic chive blossoms
10-15 chives
For the shrimp:
1lb large, head-on shrimp, shells removed.
2 medium cloves garlic
1/4 teaspoon hot red pepper flakes
3 tablespoons olive oil
1/4 teaspoon salt
good squeeze of lemon juice

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