In a medium bowl, combine half of the garlic, 1 tablespoon of the olive oil, the red wine vinegar and the lemon juice. Add the shrimp and toss to combine. Cover and refrigerate for 1 to 2 hours.

Fill a large pot halfway full of water, set over high heat and bring to a boil.

Blanch and peel the tomatoes: With a paring knife, cut an “X” on the bottom of each tomato. Boil the tomatoes for 15 seconds. With a slotted spoon, remove the tomatoes and transfer to an ice bath. Allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. Discard the peel. Place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 2 cups.

In a large bowl, combine the 2 cups tomato juice, cucumber, bell pepper, onion, jalapeño, remaining garlic, remaining 1 Tbsp olive oil, balsamic vinegar, Worcestershire, cumin, salt and black pepper. Transfer about half of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Stir in shrimp mixture. Cover and chill for 2 hours or up to overnight. Serve chilled, garnished with the basil.