Gazpacho Shrimp Appetizer |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream, writes Patricia Clark from Lake Forest, California. Ingredients:
1/2 pound cooked medium shrimp, peeled and deveined |
1 medium green pepper, chopped |
1 medium tomato, seeded and chopped |
1 can (5-1/2 ounces) spicy hot v8 juice |
1/2 medium ripe avocado, peeled and cubed |
3 green onions, sliced |
2 tablespoons minced fresh cilantro |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 tablespoons lime juice |
1/4 cup fat-free sour cream |
1 medium lime, sliced |
cilantro leaves, optional |
Directions:
1. In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Using a slotted spoon, transfer to individual serving glasses. Dollop with sour cream. Garnish with lime slice and cilantro if desired. Yield: 4 servings.
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