Watermelon and tomato gazpacho with shrimp

Ingredients:

• 6 cups chopped chilled seedless watermelon + 1/2 cup watermelon cubes
• Half a loaf of country bread (about 220 g)
• 1 bunch of green onions (cut 1 green onion, leave the rest of the bunch whole with the roots trimmed)
• 1 large tomato, diced
• 1 cucumber, diced
• 1 jalapeño, diced (remove seeds to reduce heat)
• 1/3 cup + 2 tablespoons extra-virgin olive oil + extra for greasing and drizzling
• Juice of 2 limes + wedges for serving
• 1/4 cup coarsely chopped fresh mint
• 450 g large shrimp, peeled and deveined (leave tails on)
• 1 clove garlic, minced

Preparation:

1. Slice the bread into 1/4- to 1/2-inch-thick slices and trim the crusts from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor until coarse crumbs form. Add the sliced ​​watermelon to the food processor along with the chopped onion, tomato, half a cucumber, half a jalapeño, and 1/4 cup cold water; pulse. With the processor running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt, and a few grinds of black pepper. Cover and refrigerate until ready to serve.
2. Heat a grill pan over medium heat and brush with olive oil. Toss the shrimp and whole green onions with the juice of the remaining lime and 2 tablespoons of olive oil, the mint, garlic, 1/4 teaspoon of salt, and a few grinds of black pepper. Grill the shrimp until crispy, about 3 minutes. Flip and continue grilling until cooked through, about 2 minutes more. Grill the green onions until crispy, about 1 minute per side. Brush the remaining bread slices with olive oil and grill for 1 to 2 minutes per side.
3. Top each serving of gazpacho with watermelon cubes, the remaining cucumber, and jalapeño; drizzle with olive oil. Serve with fried shrimp, green onions, crusty bread, and lime wedges.