Tomato Gazpacho with Avocado and Grilled Shrimp

Name: Tomato Gazpacho with Avocado and Grilled Shrimp
Ingredients: 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped (6 c.); 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped ( 2 c.); 1/4 red onion, finely chopped ( 1/3 c.); 1/3 c. cilantro, finely chopped (plus extra leaves for garnish); 2 cloves garlic, minced (divided); 3/4 tsp. red pepper flakes (divided); 3 tbsp. sherry vinegar; 5 tbsp. extra-virgin olive oil, divided (plus more for serving); kosher salt; Black pepper; 12 (10-15 ct.) shrimp, cleaned with tails left on; 1 1/2 tsp. ground cumin; 1 tbsp. lemon juice; 1/2 avocado, diced