Strawberry Gazpacho Shooters

Prepare gazpacho: Sear strawberries and tomato on hot plancha, griddle or skillet to char slightly. Cool.

Heat a small saute pan over medium-high heat. Coat bottom with olive oil; add garlic clove and cook to roasted state; cool and reserve in oil.

Mince 2 to 3 ounces strawberries; set aside. In heavy-duty blender, puree remaining strawberries, caramelized onion, tomato (and juices), cucumber, roasted red peppers, roasted garlic in oil, tomato juice, vinegar and salt; blend thoroughly until smooth.

Let stand at room temperature for 3 hours; chill until very cold.

Meanwhile, prepare Avocado-Chive Oil: Heat oil to 250°. Roughly cut chives; place in blender. Add hot oil; blend until pureed. Strain with fine sieve; cool in ice bath immediately. Season with salt to taste.

In a perforated pan, place shrimp. Place in smoker; smoke 10 to 12 minutes until almost cooked. Cool immediately and dice shrimp.

Just before service, add hot sauce to gazpacho. Into clear shot glasses, pour gazpacho. Garnish with shrimp and minced strawberries; drizzle with Avocado-Chive Oil. Serve cold.