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