So I made shrimp-gazpacho on sunday night (it was delish). I want to have it again tonight but I don't have much experience with shrimp, and I'm worried that they might have gone bad in the interim. Usually I wouldn't worry and would just smell or try one, but since they've been sitting in with all the garlicky-vegetabley goodness, I thought maybe that would mask the smell/taste.
What do you guys think? Should I keep the shrimp on the side in the future if I'm not going to eat/serve the whole batch at once?
Thanks for your input!