Red Lobster's Shrimp Gazpacho Recipe

Red Lobster's Shrimp Gazpacho Recipe

Serving Size: 4

Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup cooked peeled deveined shrimp - (100/200 count)

Cooking Directions:
Hold shrimp chilled until ready to serve.
Combine all ingredients (except shrimp) until thoroughly mixed.
Chill the vegetable mixture for at least 2 hours prior to serving.
Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.

This recipe yields 4 to 6 servings.