About an hour before serving, in a shallow bowl combine the shrimp, vodka, and Worcestershire sauce. Cover the bowl and refrigerate for 30 minutes. Strain the shrimp from the marinade and pat it dry. Discard the marinade. In a large skillet set over high heat, melt the butter. Add the shrimp to the skillet and sauté until fully cooked, 3 to 4 minutes. Ladle the gazpacho into individual serving bowls. Divide the hot shrimp among the bowls and stir to combine. Serve immediately.
In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, celery, garlic, olive oil, olive juice, Tabasco, lemon juice, and cilantro. Season with salt and pepper. Using a hand blender, blend the ingredients until well combined in a soup-like consistency. Place the mixture in a nonmetallic, nonreactive container, cover tightly, and refrigerate for at least 4 hours or overnight to let the flavors blend.
Olive juice
(from a jar of green olives)
Red bell pepper, seeded and chopped
Cucumber, peeled, seeded and chopped
Ripe plum tomatoes, chopped
Chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper to taste
Spicy Bloody Mary Gazpacho & Shrimp