Sauteed Shrimp with Chilled Gazpacho & Radish Salad

• 12 shrimp, peeled & deveined
• 1 red pepper
• 1 yellow pepper
• 3 vine-ripened tomatoes
• 12 cucumber
• 14 red onion
• 2 cups tomato juice
• 14 cup white wine vinegar
• 1 lemon, juice of
• 2 tablespoons Worcestershire sauce
• 2 dashes Tabasco sauce
• 14 cup daikon radishes or 14 cup alfalfa sprout, chopped
• 14 cup radish, julienne
• 18 cup shiitake mushroom, julienne
• 14 cup snow peas, julienne
• 1 teaspoon basil
• 2 tablespoons rice wine vinegar
• 1 dash olive oil
• 1 teaspoon fresh ginger, finely chopped
• season with salt & pepper

1. GAZPACHO: Mix peppers, tomatoes, cucumber, red onion, tomatoes juice, white wine vinegar, lemon juice, Worcestershire and Tabasco in a food processor; pulse until smooth.
2. Season with salt, pepper and chill.
3. RADISH SALAD: Mix the following ingredients just before serving: the daikon, baby radish, shiitakes, snow peas, basil and rice wine vinegar.
4. Season with salt and pepper.
5. SHRIMP: Saute the shrimp and fresh ginger in olive oil over medium to high heat for approx 3 to 4 minutes.
6. Season with salt and pepper.
7. Presentation: Fill the martini glass half way with cold gazpacho.
8. Place approximately 3 tbsp of radish salad in the center of the glass.
9. Then place three sauteed shrimp over the rim of the glass.
10. Garnish with chervil.

shrimp, red pepper, yellow pepper, tomatoes, cucumber, red onion, tomato juice, white wine vinegar, lemon, worcestershire sauce, tabasco sauce, daikon radishes, radish, shiitake mushroom, snow peas, basil, rice wine vinegar, olive oil, fresh ginger, salt

Taken from www.food.com/recipe/sauteed-shrimp-with-chilled-gazpacho-radish-salad-88445 (may not work)