Gazpacho Salad with Shrimp

makes 6 servings as a light lunch or 8 servings as an appetizer

Recipe Ingredients

1 1/2 lbs. small, peeled, white domestic shrimp
1 1/2 cup red and yellow grape tomatoes, halved
1 cup seeded, diced English cucumber
1/2 cup each, red and orange peppers, diced
1/4 cup minced red onion
1 tsp. chopped garlic
Generous 1/4 cup chopped cilantro, or more as desired
1 5.5 oz can of spicy V-8 juice
2 oz. fruity extra virgin olive oil
1 oz. Sherry vinegar
Kosher salt and fresh cracked pepper
Shredded iceberg lettuce


Bring a pot of water to boil and add a bag of Zataran’s crab-shrimp
boil. Add shrimp and simmer until shrimp are just cooked through.
Remove from water and stop cooking immediately by placing under cold
running water. Keep cold.

Mix together V-8, olive oil, vinegar, onion, garlic, salt and pepper;
chill. Mix peppers, tomatoes, and cucumber in a bowl; moisten with a
bit of the dressing. Arrange vegetables on a bed of shredded lettuce,
top with shrimp and pass the extra dressing around. Serve with warm,
crusty bread.