Red Lobster Shrimp Gazpacho

Course : Gazpacho
Serves: 1
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Ingredients:

20 ounces v8 juice
2 tablespoons vinegar -- red wine
1 tablespoon olive oil
1 teaspoon fresh chopped cilantro
1 teaspoon fresh chopped parsley
1/2 teaspoon worcestershire sauce
1/4 teaspoon tobacco sauce
1 tablespoon lime juice
1 cup tomatoes -- fresh chopped 1/4 inch
1/2 cup cucumber -- seeded, diced 1/4 inch
1/4 cup celery finely chopped
1/4 cup green onions chopped 1/4 inch
1/4 cup bell pepper
1 teaspoon salt to taste
1 teaspoon black pepper to taste
1 cup cooked peeled and deveined shrimp 100-200 count
 

Preparation / Directions:

1) Hold shrimp chilled until ready to serve 2) Combine all ingredients (except shrimp) until thoroughly mixed 3) Chill the vegetable mixture for at least 2 hours prior to serving 4) Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge


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