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In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.
Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.
Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.
To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.