Recipe for Gazpacho Shrimp Salad from the Fourth Of July section.
Gazpacho Shrimp Salad1 (16 ounce) container fresh salsa (or homemade), divided
1/2 cup peeled and diced cucumber
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
1 1/4 pounds cooked shrimp, tails removed
Shredded romaine lettuce
Diced avocado
Broken corn tortilla chips Puree half of the salsa in a blender. Transfer to a serving bowl and stir in remaining salsa, cucumber, cilantro and lime juice. Rinse shrimp, pat dry and fold in gently. Place lettuce on chilled plates. Top with prawn mixture and garnish with avocado and chips. Makes 4 salad or 8 appetizer servings. Nutrition Per Serving: (based on 4): 220 calories, 28 g protein, 3 g total fat (0 g sat.), 17 g carbohydrate, 0 g fiber, 4 g sugar, 0 mg cholesterol, 440 mg sodium, 5 points
We hope you enjoy your freshly made Gazpacho Shrimp Salad. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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