Red Lobster's Shrimp Gazpacho

Recipe Ingredients

20 oz	568g	V-8® vegetable juice
		(or tomato juice or bloody Mary mix if you
		Prefer)
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Chopped fresh cilantro
1 teaspoon	5ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Tobasco sauce
1 tablespoon	15ml	Lime juice
1 cup	62g / 2.2oz	Fresh tomatoes in 1/4" dice
1/2 cup	118ml	Seeded cucumber in 1/4" dice
1/4 cup	27g / 1oz	Celery finely chopped
1/4 cup	15g / 0.5oz	Green onions in 1/4" slices
1/4 cup	59ml	Bell pepper in 1/4" dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cooked peeled deveined shrimp - (100/200
		Count)

Recipe Instructions

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.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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