Gazpacho Shrimp Salad

By JenHall

This was very yummy - the recipe makes a lot of dressing & we didn't use it all so maybe think about modifying next time.

Also, it seemed very heavy on the onion but not sure why since we usually eat a lot of onions - maybe it was an extra strong onion.

May want to add a bed of lettuce next time & maybe increase the cucumbers but over all very tasty.

Ingredients

• 1-1/2 lb. fresh or frozen extra-large or jumbo shrimp, unpeeled
• 1 recipe Red Pepper-Tomato Dressing, below
• 5 large ripe tomatoes, chopped
• 1 medium green sweet pepper, chopped
• 1 medium red onion, chopped
• 1 English cucumber, chopped
• Italian (flat-leaf) parsley

Details

Servings 4

Preparation

Step 1

Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.

Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.

Divide dressing among 4 bowls. Top with vegetables, shrimp, and parsley. Makes 4 servings.

Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet peppers. In blender combine peppers, 2 large ripe tomatoes, quartered, 1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.