Gazpacho Shrimp Salad This salad main dish recipe combines jumbo shrimp, vegetables, and croutons, tossed in a delicious roasted red pepper and tomato dressing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 25, 2019 Print Share Share Tweet Pin Email Photo: Alison Miksch Prep Time: 40 mins Cook Time: 1 mins Stand Time: 1 mins Total Time: 41 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen extra-large or jumbo shrimp, unpeeled 1 Recipe Red Pepper-Tomato Dressing, below 5 large ripe tomatoes, chopped 1 medium green sweet pepper, chopped 1 medium red onion, chopped 1 English cucumber, chopped 2 cup purchased crushed croutons Italian (flat-leaf) parsley Red Pepper-Tomato Dressing 1 12 ounce jar roasted red sweet peppers 2 large, ripe tomatoes, quarted ⅓ cup extra-virgin olive oil 2 tablespoon vinegar 1 clove garlic, minced 1 teaspoon smoked paprika Directions 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 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. Print Nutrition Facts (per serving) 285 Calories 14g Fat 21g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 285 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 115mg 38% Sodium 371mg 16% Total Carbohydrate 21g 8% Total Sugars 6g Protein 19g Vitamin C 139.9mg 700% Calcium 80.8mg 6% Iron 3.4mg 19% Potassium 689mg 15% Folate, total 48.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.