Spelt Berry Gazpacho with Cilantro Lime Shrimp

Canyon Ranch: Nourish: Indulgently Healthy Cuisine

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Ingredients

3/4 cup spelt		1/2 teaspoon sea salt
1/2 cup peeled and diced tomatoes		1 cup low sodium tomato juice
1/4 cup diced red onion		1/2 tablespoon minced Serrano peppers
1/4 cup peeled and diced cucumbers		1/3 cup fresh lime juice, for shrimp
1/8 cup diced celery		2 tablespoons fresh cilantro,for shrimp
1 tablespoon chopped fresh cilantro		2 teaspoon minced garlic, for shrimp
1 tablespoon fresh lime juice		1/2 pound medium shrimp, peeled and deveined

Total:

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1
Preheat grill or broiler.
2
Place uncooked spelt berries into a large saucepan with 2 quarts of water and bring to a boil. Allow to cook for 1 to 1 1/2 hours until spelt berries begin to split open and have a tender texture. Drain spelt in a colander to remove excess water.
3
In a large bowl, combine spelt, vegetables, cilantro, lime juice, salt, tomato juice and peppers. (Wear gloves when handling peppers or wash your hand thoroughly before touching your eyes, nose or mouth). Refrigerate for 4 hours or overnight.
4
In a shallow glass baking dish, combine lime juice, cilantro and garlic. Skewer shrimp on 6" skewers, 4 shrimp per skewer. Pour marinade over the shrimp and let sit for 10 minutes only. Grill shrimp until cooked through, about 2 minutes on each side. Allow shrimp to cool.
5
Place 1/2 cup Spelt Berry Gazpacho in a martini glass and evenly divide the shrimp among the 6 servings.

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