Gazpacho Shrimp Salad

(serves 6)

Salad

1-1/2 lb. fresh or frozen extra-large or jumbo shrimp, unpeeled
Red Pepper-Tomato Dressing (recipe follows)
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 c. purchased crushed croutons
Italian/flat-leaf parsley

Thaw shrimp, if frozen. Peel and devein. Fill large skillet half full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, one minute. Remove skillet from heat. Let shrimp sit in water for one to two minutes or until opaque. Remove with slotted spoon; set aside to cool.

Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.

Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.

Red Pepper-Tomato Dressing

1 (12-oz.) jar roasted red sweet peppers, drained
2 large ripe tomatoes, quartered
1/3 c. extra virgin olive oil
3 Tbsp. vinegar
1 clove garlic, minced
1 tsp. smoked paprika
Salt and pepper, to taste

Put all ingredients into a blender and blend until very smooth.

Recipe from Better Homes and Gardens

Nutrition information per serving:

Calories 285
Total fat 14g
Saturated fat 2g
Cholesterol 115mg
Sodium 371mg
Carbs 21g
Dietary fiber 4g
Sugars 6g
Protein 19g