Gazpacho Shrimp Salad

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READY IN: 41mins
Recipe by FLUFFSTER

This is great to serve anytime! Makes a great lunch and a fine dinner if you toss a little wine and a loaf of crusty bread in the deal! You can use whatever vinegar you like, and can add, after tasting, more. Nakano makes several seasoned vinegars that are scrumptious! Smoked paprika is one of the best seasonings I've ever used; you can't believe how fragrant it is nd the taste is amazing. However, having said that, it is very pricey. I cannot advise you excpept to tell you that without it, the recipe won't taste the same.

Ingredients Nutrition

Directions

  1. Directions:.
  2. Thaw shrimp, if frozen. Peel and devein.
  3. 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.
  4. Prepare Red Pepper-Tomato Dressing, set aside.
  5. In large bowl toss together vegetables. Season with salt and pepper. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.
  6. Red Pepper-Tomato Dressing:Drain roasted red sweet peppers.
  7. In blender combine peppers, tomatoes, extra virgin olive oil,1 tablespoons vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoons vinegar, salt, and pepper.

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