GAZPANCHO WITH SHRIMP ENJOY DAN:

                            SHRIMP GAZPACHO SALAD by CHEF DAN:
serves 4

 

INGREDIENTS:

1 pound fresh cooked shrimp

3 fresh tomatoes, peeled and diced

1/2-cup finely diced red bell pepper

1 jalapeno pepper, seeded and minced

1 onion, finely diced

1/4-cup scallion, cut on the bias in small pieces

2 garlic cloves, minced

1-avocados, peeled and chopped

2 cucumbers, cubed

1 zucchini, diced

1 (1.5 Oz) can V/8-juice

1 teaspoon EACH dried oregano, and cumin

3 tablespoon balsamic vinegar

1/2-teaspoon sugar

1 tablespoons olive oil

1/8-teaspoon EACH kosher salt and freshly ground black pepper

1/4-cup fresh basil

4-cups fresh salad greens

 

DIRECTIONS:

1.   Combine shrimp, tomatoes, bell peppers, jalapenos, onion, scallions, garlic, avocados, cucumbers, and zucchini.

2.   Combine juice, oregano, cumin, balsamic vinegar, sugar, olive oil, basil, salt and peppers.

3.   Refrigerate until ready to serve.

4.   Serve over 4 cups salad greens.

 

ENJOY DAN:          BON-APPETITE!!