2005 Gazpacho Shrimp Appetizer

By boandozzy

3/4 cup equals 156 calories, 6 g fat (1 g saturated fat), 111 mg cholesterol, 425 mg sodium, 11 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat. Originally published as Gazpacho Shrimp Appetizer in Light & Tasty December/January 2005, p14

Ingredients

• 1/2 pound cooked medium shrimp, peeled and deveined
• 1 medium green pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 can (5-1/2 ounces) spicy hot V8 juice
• 1/2 medium ripe avocado, peeled and cubed
• 3 green onions, sliced
• 2 tablespoons minced fresh cilantro
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons lime juice
• 1/4 cup fat-free sour cream
• 1 medium lime, sliced
• Cilantro leaves, optional

Preparation

Step 1

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Using a slotted spoon, transfer to individual serving glasses. Dollop with sour cream. Garnish with lime slice and cilantro if desired.
Yield: 4 servings.