Gazpacho and Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Love gazpacho in the summer time and this salad makes a full satisfying entree. The cook time is the chilling time. Ingredients:
1 lb cooked and chilled medium shrimp, minced |
10 ounces chunky salsa |
2 cups cooked rice (alton brown's baked brown rice would be great!) |
1 large cucumber, seeded and diced |
1 medium size green pepper, diced |
3/4 cup thinly sliced green onion |
2 tablespoons lime juice |
3 garlic cloves, minced |
8 cooked and chilled large shrimp |
red leaf lettuce |
8 tablespoons chili sauce |
Directions:
1. Mix all ingredients, EXCEPT large shrimp, chili sauce and lettuce.
2. Chill 2 hours.
3. Line plates with lettuce leaves and divide shrimp and rice mixture among 4 plates.
4. Garnish with 2 of the large shrimp each and drizzle with chili sauce.
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