Rinse and drain the shrimp.
Blanch the tomatoes in hot water, then remove. Peel, quarter, remove the seeds, and transfer to a blender.
Rinse, trim, and slice the scallions. Set aside 2 tablespoons for garnish. Add the remaining scallion, honey, ketchup, orange juice, and olive oil to the blender, and puree quickly with the tomato. Add the balsamic and vinegar, then season to taste with the sea salt and tabasco. Mix with the shrimp, then divide into glasses.
Garnish with the remaining scallions, and serve.