Copycat Recipes




Red Lobster's Shrimp Gazpacho
Serving Size: 4

Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)

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.




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