Shrimp Gaspacho Recipe

  Mexican Appetizer

1 large container V-8 juice (regular or hot--your preference. 2 lbs. frozen shrimp shelled and defrosted, no tails. 1 cucumber, seeded and peeled and diced. 3 green onions chopped. 1 or 2 avacados, chopped. 4 tbsp. lime or lemon juice. 1/2 tbsp dried cilantro or fresh if you wish. Some tabasco sauce if you wish. 2 stalks celery, chopped.

Mix all this except the v-8 and then pour the v-8 over the shrimp until it's covered. You might have some v-8 left. Refrigerate overnight and serve the next day.
Refrigerate at least 4 hours before serving, better if overnight.
Every time I serve this people want more.

Shrimp Gaspacho

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