Prep: 40 min.
Cook: 1 min.
Stand: 1 min.
Ingredients
1-1/2 lb. Fresh or frozen extra-large or jumbo shrimp, un
peeled
1 recipe Red Pepper-Tomato Dressing, below
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 cups purchased crushed croutons
Italian (flat-leaf) parsley
Directions
1. Thaw shrimp, if frozen. Peel and de vein. Fill large skillet
1/2 full with lightly salted water; bring to boiling. Add
shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let
shrimp sit in water for 1 to 2 minutes or until opaque. Remove
with slotted spoon; set aside to cool.
2. Prepare Red
Pepper-Tomato Dressing. In large bowl toss together vegetables.
Season with salt and pepper.
3. Divide dressing among
6 bowls. Top with vegetables, shrimp, croutons, and parsley.
Makes 6 servings.
4. Red Pepper-Tomato
Dressing: Drain 1, 12-oz. Jar roasted red sweet peppers. In
blender combine peppers, 2 large ripe tomatoes, quartered, 1/3
cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove
garlic, minced, and 1 teaspoon smoked paprika. Cover and blend
until very smooth. Season with remaining 1 tablespoon vinegar,
salt, and pepper.
Nutrition Facts
Calories 285, Total Fat (g) 14, Saturated Fat (g) 2,
Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2,
Cholesterol (mg) 115, Sodium (mg) 371, Carbohydrate (g) 21,
Total Sugar (g) 6, Fiber (g) 4, Protein (g) 19, Vitamin A (DV%)
0, Vitamin C (DV%) 237, Calcium (DV%) 8, Iron (DV%) 19,