Grilled Shrimp with Gazpacho Sauce

3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lime juice
1 tablespoon Mexican seasoning blend
24 to 30 jumbo shrimp, peeled and deveined, with tail on
2 cloves garlic
2 large fresh, meaty tomatoes, cubed
1/2 cup diced seeded cucumber
1/2 small red onion, coarsely chopped
2 roasted red peppers from jar, coarsley chopped
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Mix 2 tablespoons olive oil, lime juice, and Mexican seasoning blend in a bowl. Add shrimp, and toss to coat; cover and let stand while you prepare the grill for medium-hot heat.

Meanwhile, with machine on, drop the garlic through the food chute of a food processor; process until minced. Add tomato, cucumber, red onion, and red pepper; pulse until chopped. Transfer to a bowl; stir in cilantro and salt.

Grill the shrimp until cooked, 2 to 3 minutes on each side. Serve with tomato mixture. Makes 4 servings.

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