Shrimp and Melon Gazpacho

Step 1: Bring the vegetable broth to a boil in a saucepan over medium heat. You'll be using it as a court bouillon (a poaching liquid for the shrimp.) Poach the shrimp in their shells until just pink, about 2 or 3 minutes, and use a slotted spoon to remove them to a platter to cool. (Shrimp cooked in its shell retains more flavor.) Strain and reserve the court bouillon and let cook to add to the gazpacho later.

Step 2: While the shrimp ar cooling, in a large mixing bowl, fold together the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, honeydew, and lemon juice. Add 1 tablespoon of chives (reserving the rest of teh chives for garnish), and the cooled court bouillon and stir to combine.

Step 3: Peel the shrimp and dic them small, reseerving 6 shrimp, halved lengthwise, for the garnish if you'll be serving the gazpacho in appetizer-size portions. Stir the diced shrimp into the fruit/vegetable mixture and season to taste with salt and pepper. Chill well.

Presentation: This gazpacho can be served as an hors e'oeuvre in porcelain Chinese spoons, or be creative and use your own choice of small serving vessels, such as sake cups, martini glasses, rice bowls, or even 2-ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls. If you're serving the gazpacho in soup bowls, arrange 2 reserved shrimp halves "tails to center" on the surface of each serving and sprinkle with the remaining 1 tablespoon of chopped chives as a garnish.