Gazpacho Shrimp 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
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:
Total fat 14g
Saturated fat 2g
Dietary fiber 4g