Recipe for cooking gazpacho shrimp salad

Super Salad Recipes :: Holiday Salads

Gazpacho Shrimp Salad

1 (16 oz.) container fresh salsa (or homemade), divided
1/2 C. peeled and diced cucumber
2 Tbsp. chopped fresh cilantro
1 tsp. lime juice
1 1/4 lb. cooked shrimp, tails removed
Shredded romaine lettuce
Diced avocado
Broken corn tortilla chips

Puree half of the salsa in a blender. Transfer to a servings bowl and stir in remaining salsa, cucumber, cilantro and lime juice. Rinse shrimp, pat dry and fold in gently. Place lettuce on chilled plates. Top with prawn mixture and garnish with avocado and chips.

Makes approximately 4 salad or 8 appetizer servings.

Nutrition Per Servings: (based on 4): 220 cal., 28 g protein, 3 g total fat (0 g sat.), 17 g carbohydrate, 0 g fiber, 4 g sugar, 0 mg cholesterol, 440 mg sodium, 5 points