For the gazpacho: Combine all of the ingredients in the blender. Blend on high until smooth. Taste for salt. Transfer to an airtight container and refrigerate for a few hours.
When ready to serve, remove gazpacho from refrigerator. Ladle into serving dishes or glasses and let sit out while you prepare the shrimp.
Season the shrimp lightly with salt, pepper and smoked paprika, set aside. Preheat 2 tablespoons of olive oil to medium heat for a few minutes.
Cook shrimp for 5-6 minutes, turning halfway through cooking time. Because the shrimp are thick in the middle, I like to keep the lid on the pan while they cook. The steam created will help them cook all the way through the center.