We've combined the classic components of Spanish-inspired gazpacho with shrimp and salad greens in this refreshing entrée that's perfect for American summers. Make it truly multinational by serving with crusty French bread so you can soak up every last drop.
Cooking Light AUGUST 2000
Steam beans, covered, for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
Combine beans, shrimp, and the next 5 ingredients (shrimp through basil) in a large bowl. Combine juice and next 7 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Pour over shrimp mixture; toss well. Serve over greens.
Note: Serve at room temperature
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