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.

Recipe by Cooking Light August 2000

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Yield:
4 servings (serving size: 2 cups salad and 2 cups greens)
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Ingredients

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Directions

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  • Steam beans, covered, for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.

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  • 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

Nutrition Facts

200 calories; calories from fat 28%; fat 6.2g; saturated fat 1g; mono fat 3.6g; poly fat 1.1g; protein 22.3g; carbohydrates 15.6g; fiber 5g; cholesterol 166mg; iron 5.3mg; sodium 417mg; calcium 122mg.
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