Gazpacho Shrimp Salad
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Gazpacho Shrimp Salad
Gazpacho Shrimp Salad
1 (16- oz.) container fresh salsa divided
1/2 cup hot house cucumber diced
2 tbsp. fresh cilantro chopped
1 tsp. lime juice
1 1/4 lb. cooked prawns, tails removed
Shredded romaine lettuce
Diced avocado, broken tortilla chips
Prep time: 10 minutes

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

Makes 4 salad or 8 appetizer servings.
Nutritional Information:
(Based on 4): 220 calories, 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