Gazpacho Shrimp Salad
1 1/2 pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
1 Red Pepper-Tomato Dressing (see recipe below)
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 cups purchased crushed croutons
Italian (flat-leaf) parsley
Directions:
Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 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. Makes 6 servings.
Red Pepper-Tomato Dressing
Directions:
Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 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. Makes 6 servings.
Red Pepper-Tomato Dressing
Ingredients:
1-12 ounce jar roasted red sweet peppers
2 large, ripe tomatoes, quarted
1/3 cup extra-virgin olive oil
2 tablespoons vinegar
1 clove garlic, minced
1 teaspoon smoked paprika
Directions:
Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
Recipe shared from: http://www.bhg.com/recipe/salads/gazpacho-shrimp-salad/