- To make verde gazpacho, purée grapes, honeydew, tomatillos, cucumbers, jalapeño, pistachios, and shallot in blender. Chill until ready to serve. Can keep up to 4 days in refrigerator.
- Make crème fraîche by stirring together heavy cream and buttermilk. Place in glass container and let stand 12 hours at room temperature, or until thick.
- Make spicy shrimp by heating sauté pan over high heat for 1 minute. Add butter, minced garlic, shrimp, and hot sauce. Turn heat down to low and cook until sauce thickens.
- Serve gazpacho chilled, topped with dollop of crème fraîche and 1 spicy shrimp.