Gazpacho Shrimp Salad

• 1 12 lbs fresh extra-large shrimp, unpeeled
• 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
• roasted sweet red pepper
• 2 large ripe tomatoes, quartered
• 13 cup extra virgin olive oil
• 2 tablespoons vinegar
• 1 garlic clove, minced
• 1 teaspoon smoked paprika

1. Directions:.
2. Thaw shrimp, if frozen.
3. Peel and devein.
4. Fill large skillet 1/2 full with lightly salted water; bring to boiling.
5. Add shrimp.
6. Cook, uncovered, 1 minute.
7. Remove skillet from heat.
8. Let shrimp sit in water for 1 to 2 minutes or until opaque.
9. Remove with slotted spoon; set aside to cool.
10. Prepare Red Pepper-Tomato Dressing, set aside.
11. In large bowl toss together vegetables.
12. Season with salt and pepper.
13. Divide dressing among 6 bowls.
14. Top with vegetables, shrimp, croutons, and parsley.
15. Red Pepper-Tomato Dressing:Drain roasted red sweet peppers.
16. In blender combine peppers, tomatoes, extra virgin olive oil,1 tablespoons vinegar, garlic, and smoked paprika.
17. Cover and blend until very smooth.
18. Season with remaining 1 tablespoons vinegar, salt, and pepper.

shrimp, tomatoes, green sweet pepper, red onion, cucumber, croutons, sweet red pepper, tomatoes, extra virgin olive oil, vinegar, garlic, paprika

Taken from www.food.com/recipe/gazpacho-shrimp-salad-399087 (may not work)