Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup. Make Ahead Tip: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day. RECIPE INGREDIENTS 4   medium yellow tomatoes (1 pound), seeded and finely chopped 1   yellow bell pepper, finely chopped 1   medium cucumber, peeled, seeded and finely chopped 1 stalk  celery, finely chopped 1/2   small red onion, finely chopped 2 tablespoons  minced fresh chives 2 tablespoons  white-wine vinegar 2 tablespoons  lemon juice 1 tablespoon  worcestershire sauce 1/2 teaspoon  freshly ground pepper 1/4 teaspoon  salt Several dashes  hot sauce, to taste 1 pound  raw shrimp (21-25 per pound), peeled and deveined 2 cloves  garlic, minced 2 tablespoons  minced fresh thyme Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

DIRECTIONS Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.