Serve shots of green gazpacho -- made of tomatillos, cucumbers, jalapeno, and cilantro -- with poached shrimp and wow your guests at your next affair.
Combine tomatillos, cucumber, bell pepper, jalapeno, cilantro leaves, mint, and garlic in the bowl of a food processor. Pulse until smooth. Transfer to a nonreactive bowl. Season with salt and black pepper; stir in lime juice. Cover with plastic wrap; refrigerate 1 hour or up to 1 day.
When ready to serve, remove gazpacho from refrigerator. Season with salt and pepper. Spoon into small serving glasses. Remove tails from shrimp, and discard; cut each shrimp into thirds. Top each serving with a few pieces of shrimp, and garnish with cilantro sprigs.