Gazpacho Shrimp Salad


1 1/2 pounds fresh or frozen extra-large or jumbo shrimp, unpeeled

1 Red Pepper-Tomato Dressing (see recipe 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


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 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.

Red Pepper-Tomato Dressing


1-12 ounce jar roasted red sweet peppers

2 large, ripe tomatoes, quarted

1/3 cup extra-virgin olive oil

2 tablespoons vinegar

1 clove garlic, minced

1 teaspoon smoked paprika


Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.

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