Independence Day Recipes
Gazpacho Shrimp Salad
Yield: 4 salad or 8 appetizer servings
Ingredients
- 1 (16 ounce) container fresh salsa (or homemade), divided
- 1/2 cup peeled and diced cucumber
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime juice
- 1 1/4 pounds cooked shrimp, tails removed
- Shredded romaine lettuce
- Diced avocado
- Broken corn tortilla chips
Instructions
- Puree half of the salsa in a blender.
- Transfer to a serving bowl and stir in remaining salsa, cucumber, cilantro and lime juice.
- Rinse shrimp, pat dry and fold in gently.
- Place lettuce on chilled plates.
- Top with prawn mixture and garnish with avocado and chips.
Nutrition
Per serving: (based on 4): 220 calories, 28 g protein, 3 g total fat (0 g sat.), 17 g carbohydrate, 0 g fiber, 4 g sugar, 0 mg cholesterol, 440 mg sodium, 5 points