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
- * 2 cups purchased crushed croutons
- * Italian (flat-leaf) parsley
Preparation
Step 1
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.
2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
3. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.
4. 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.
Nutrition Facts
* Calories285,
* Total Fat (g)14,
* Saturated Fat (g)2,
* Monounsaturated Fat (g)9,
* Polyunsaturated Fat (g)2,
* Cholesterol (mg)115,
* Sodium (mg)371,
* Carbohydrate (g)21,
* Total Sugar (g)6,
* Fiber (g)4,
* Protein (g)19,
* Vitamin A (DV%)0,
* Vitamin C (DV%)237,
* Calcium (DV%)8,
* Iron (DV%)19,
* Percent Daily Values are based on a 2,000 calorie diet