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Recipes Salads, Sauces & Salsas Gazpacho Salad with Shrimp
Recipes Salads, Sauces & Salsas Gazpacho Salad with Shrimp 
| Gazpacho Salad with Shrimp |
makes 6 servings as a light lunch or 8 servings as an appetizerRecipe Ingredients1 1/2 lbs. small, peeled, white domestic shrimp1 1/2 cup red and yellow grape tomatoes, halved 1 cup seeded, diced English cucumber 1/2 cup each, red and orange peppers, diced 1/4 cup minced red onion 1 tsp. chopped garlic Generous 1/4 cup chopped cilantro, or more as desired 1 5.5 oz can of spicy V-8 juice 2 oz. fruity extra virgin olive oil 1 oz. Sherry vinegar Kosher salt and fresh cracked pepper Shredded iceberg lettuce DirectionsBring a pot of water to boil and add a bag of Zataran's crab-shrimp boil. Add shrimp and simmer until shrimp are just cooked through. Remove from water and stop cooking immediately by placing under cold running water. Keep cold.Mix together V-8, olive oil, vinegar, onion, garlic, salt and pepper; chill. Mix peppers, tomatoes, and cucumber in a bowl; moisten with a bit of the dressing. Arrange vegetables on a bed of shredded lettuce, top with shrimp and pass the extra dressing around. Serve with warm, crusty bread. |
