Recipe for Gazpacho Shrimp Salad
Fourth Of July


    Gazpacho Shrimp Salad

    1 (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