Mango Gazpacho with Shrimp

Mango Gazpacho with Shrimp

adapted from Lee Bailey's Long Weekends

3 seedless, navel oranges, peeled and cut into chunks

3 1/2 limes, peeled and halved

6 ripe mangoes, peeled and seeded

1 lg.handful cilantro leaves, finely chopped

1 sm. handful mint leaves, finely chopped.

1/4 of an English cucumber, finely chopped

1/2 of a red bell pepper, seeded and finely chopped

1/4 c. red onion, finely chopped

4 t. sesame oil

2 T. rice wine vinegar

salt and pepper to taste

1 lb. medium shrimp, cooked, peeled and deveined

Place the oranges, limes and mangoes in a heavy duty blender and puree until smooth.  Stir in the cilantro, mint, cucumber, red bell pepper, onion, oil and vinegar.  Taste and season as needed with salt and pepper.  Cover and refrigerate overnight or until well chilled.  When ready to serve, pour into shallow bowls and top with 3 or 4 shrimp.