Red lobster shrimp gazpacho

Yield: 1 Servings

Measure Ingredient
20 ounces V8 juice
2 tablespoons Vinegar; red wine
1 tablespoon Olive oil
1 teaspoon Fresh chopped cilantro
1 teaspoon Fresh chopped parsley
½ teaspoon Worcestershire sauce
¼ teaspoon Tobacco sauce
1 tablespoon Lime juice
1 cup Tomatoes; fresh chopped 1/4\"
½ cup Cucumber; seeded, diced 1/4\"
¼ cup Celery finely chopped
¼ cup Green onions chopped 1/4\"
¼ cup Bell pepper
\N \N Salt to taste
\N \N Black pepper to taste
1 cup Cooked peeled and deveined shrimp 100-200 count

1) Hold shrimp chilled until ready to serve 2) Combine all ingredients (except shrimp) until thoroughly mixed 3) Chill the vegetable mixture for at least 2 hours prior to serving 4) Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 7, 1998

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