- For gazpacho, combine vinegar, shallot, oil, cucumber, mint, cilantro, white bread, and grapes in a blender and purée. Season to taste and refrigerate until cold.
- Preheat grill to medium-high heat.
- For the shrimp, brush shrimp with oil, salt, and pepper. Grill shrimp over high heat for about two minutes per side.
- Serve skewers of shrimp over bowls of gazpacho.