Shrimp with Spicy Gazpacho Butter Sauce Roasted Veggies

Ingredients

• 2 plum tomatoes
• 3/4 cup dry white wine
• 1 cucumber (peeled, seeded and diced)
• 3 green onions thinly sliced (green parts only)
• 1 large shallot (finely chopped)
• 1 1/2 teaspoon minced chipotle chilies in adobo sauce
• 1 cup whipping cream
• 36 large uncooked shrimp (peeled & deveined)
• olive oil cooking spray
• 6 tablespoons unsalted butter (at room temperature and cut into pieces)
• kosher salt and freshly ground black pepper (to taste)
• 2 small fennel bulbs (feathery tops removed)
• 1 lb small potatoes
• 4 slender carrots (peeled and halved lengthwise and then cut in 2 pieces crosswise)
• 1/3 cup extra virgin olive oil
• kosher salt and freshly ground black pepper (to taste)
• 1 pound slender green beans
• 1 bunch fresh asparagus (ends removed, cut diagonally into 3 inch pieces)

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