Red lobster shrimp gazpacho
1 Servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
| Black pepper to taste | ||
| 1 | cup | Cooked peeled and deveined shrimp 100-200 count |
Directions
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