Gazpachoshrimpsalad Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
• Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
• Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

Steps:

• combine salad greens, tomato, avocado and cucumber in a large bowl.
• combine salsa, balsamic vinegar, garlic and olive oil in a small bowl.
• add salt and black pepper if desired
• add dressing to salad greens and toss well.
• transfer to salad plates, top salads with shrimp.
• sprinkle with cilantro.

Steps:

• Place cucumber slices in a bowl and sprinkle with 1 t. salt. Let stand 30 minutes.
• In large bowl, combine olive oil, vinegar, garlic, basil, salt and pepper.
• Add mushrooms and green onions.
• Drain cucumber slices and pat dry.
• Add to bowl.
• Top with parsley and mix gently.
• Add layer of tomatoes.
• Add layer of green pepper and jalapeno.
• Cover. Chill for about 4 hours.
• Just before serving, toss gently.
• Serve on 6 plates. Top with slices of swiss cheese.

Steps:

• 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, set aside.
• In large bowl toss together vegetables. Season with salt and pepper. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.
• Red Pepper-Tomato Dressing:Drain roasted red sweet peppers.
• In blender combine peppers, tomatoes, extra virgin olive oil,1 tablespoons vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoons vinegar, salt, and pepper.