Gazpacho Shrimp Salad

This salad main dish recipe combines jumbo shrimp, vegetables, and croutons, tossed in a delicious roasted red pepper and tomato dressing.

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4.0 by 14 people

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  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 1 min
  • Stand: 1 min

Gazpacho Shrimp Salad

Directions

  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.

Red Pepper-Tomato Dressing

Directions

  1. 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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Nutrition Facts (Gazpacho Shrimp Salad)

  • Per serving:
  • 285 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 115 mg chol. ,
  • 371 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 19 g pro.

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