Step 1

Preheat oven to 400F (200C).

Step 2

Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.

Step 3

In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.

Step 4

In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.

Step 5

Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.

Step 6

To serve, toss the chilled shrimp the minced parsley.

Step 7

Then blend up the soup quickly to refreshen the emulsion if needed.

Step 8

Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.

Step 9

Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.