CHUNKY SHRIMP GAZPACHO

Chunky Shrimp Gazpacho image

Provided by Roxane R.

Categories Seafood

Time 35m

Number Of Ingredients 18

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1/2 lb shrimp (cooked, shelled & deveined)
3 lemon, juice fresh squeezed
1 can(s) tomatoes, canned & diced (28 oz)
1/2 c V-8 juice
1/4 c olive oil
2 tsp red wine vinegar
1 tsp Worcestershire sauce
1 Tbsp tabasco sauce (or more to taste)
1 lime, juice fresh squeezed
1 1/2 tsp salt
1 tsp pepper
1/4 c cilantro, chopped
1 small red onion, chopped
2 stalk(s) celery, chopped
1/2 c green bell pepper, chopped
1/2 c red, yellow or orange bell pepper, chopped
1/2 cucumber, chopped
2 tsp olive oil for stir-frying veggies

Steps:

1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
3. In a large bowl, combine remaining ingredients.
4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!