Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

• 4  medium yellow tomatoes (about 1 pound), seeded and finely chopped
• 1  yellow bell pepper, finely chopped
• 1  medium cucumber, peeled, seeded and finely chopped
• 1 stalk(s) celery, finely chopped
• 1/2  small red onion, finely chopped
• 2 tablespoon(s) minced fresh ginger
• 2 tablespoon(s) white-wine vinegar
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) Worcestershire sauce
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt
• Hot sauce, to taste
• 1 pound(s) raw shrimp (21-25 per pound), peeled and deveined
• 2 clove(s) garlic, minced
• 2 tablespoon(s) minced fresh thyme

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Directions

1. 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.
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
3. 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. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.