For the Gazpacho:
1. Toss all of the ingredients together in a large bowl. Add half of the mixture to a blender and blend until smooth. Pour into a large bowl. Add the remaining mixture to the blender and pulse until incorporated but not totally smooth. Stir into the bowl with the pureed gazpacho mix. Season with salt and pepper to taste. Chill the gazpacho in the refrigerator for 3 – 4 hours before serving.
For the Shrimp:
2. In a medium bowl, toss together the shrimp, lemon juice, smoked paprika, salt and pepper.
3. Heat a grill pan over high heat. Grill the shrimp on each side for 1 minute or until just cooked through. Cool to room temperature.
4. Divide the gazpacho into 4 equal portions. Garnish with shrimp, avocado, olive oil and celery leaves.