Gazpacho Salad with Shrimp

Name: Gazpacho Salad with Shrimp
Total time: 40
Yield: 4
Ingredients: 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces; 1 pound large peeled and deveined cooked shrimp; 2 cups cubed and seeded English cucumber; 2 cups chopped tomatoes; ½ cup diced green bell pepper; ¼ cup finely chopped red onion; ¼ cup thinly sliced fresh basil; ¼ cup tomato juice; 3 tablespoons red wine vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons white sugar; ⅛ teaspoon hot pepper sauce; 1 pinch salt and ground black pepper to taste; 8 cups mixed salad greens

Recipe by Amy Brolsma from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
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1 pound large peeled and deveined cooked shrimp
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2 cups cubed and seeded English cucumber
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2 cups chopped tomatoes
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½ cup diced green bell pepper
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¼ cup finely chopped red onion
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¼ cup thinly sliced fresh basil
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¼ cup tomato juice

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3 tablespoons red wine vinegar
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1 tablespoon olive oil
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2 cloves garlic, minced
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2 teaspoons white sugar
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⅛ teaspoon hot pepper sauce
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1 pinch salt and ground black pepper to taste
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8 cups mixed salad greens

Instructions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.