Spelt Berry Gazpacho with Shrimp

Preheat grill or broiler.

Place uncooked spelt into a large saucepan with 2 quarts of water and bring to a boil. Allow to cook for 1 to 1 1/2 hours until spelt berries begin to split open and have a tender texture. Drain spelt in a colander to remove excess water.

In a large bowl, combine spelt, vegetables, cilantro, lime juice, salt, tomato juice and peppers. (Wear gloves when handling peppers or wash your hand thoroughly before touching your eyes, nose or mouth). Refrigerate for 4 hours or overnight.

In a shallow glass baking dish, combine lime juice, cilantro and garlic. Skewer shrimp on 6-inch skewers, 4 shrimp per skewer. Pour marinade over the shrimp and let sit for 10 minutes only. Grill shrimp until cooked through, about 2 minutes on each side. Allow shrimp to cool.

Place 1/2 cup Spelt Berry Gazpacho in a martini glass and evenly divide the shrimp among the 6 servings.