Gazpacho Rice Salad
Recipe Description
Makes 6 servings.Ingredients
- 1 1/2 pounds medium Shrimp, grilled or sauteed*
- 1 16-ounce jar chunky salsa
- 3 cups cooked rice, cooked in chicken broth
- 2 medium cucumbers, seeded and finely chopped
- 1 medium-size green bell pepper, finely chopped
- 1 cup thinly sliced green onions
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- Bibb or leaf lettuce
Reserve 12 Shrimp for garnish; set aside.
Coarsely chop remaining Shrimp. Combine Shrimp, salsa, rice, cucumber, bell pepper, onions, lime juice and garlic. Chill 1 to 2 hours.
Line one quarter of stemmed glass or individual serving plate with lettuce. Place 1-1/2 cups salad in each glass or on plate. Garnish each serving with 2 whole Shrimp.
Coarsely chop remaining Shrimp. Combine Shrimp, salsa, rice, cucumber, bell pepper, onions, lime juice and garlic. Chill 1 to 2 hours.
Line one quarter of stemmed glass or individual serving plate with lettuce. Place 1-1/2 cups salad in each glass or on plate. Garnish each serving with 2 whole Shrimp.
This article uses material from the "Gazpacho Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
