Recipe - Red Lobster Shrimp Gazpacho

20 ounce V8 juice
2 tablespoon Vinegar; red wine
1 tablespoon Olive oil
1 teaspoon Fresh chopped cilantro
1 teaspoon Fresh chopped parsley
One half teaspoon Worcestershire sauce
One fourth teaspoon Tobacco sauce
1 tablespoon Lime juice
1 cup Tomatoes; fresh chopped 1/4"
One half cup Cucumber; seeded, minced 1/4"
One fourth cup Celery finely chopped
One fourth cup Green onions chopped 1/4"
One fourth cup Bell pepper
Salt to taste
Black pepper to taste
1 cup Cooked peeled and deveined
shrimp 100200 count

1) Hold shrimp chilled until ready to serve 2) Combine all ingredients
(except shrimp) until thoroughly mixed 3) Chill the vegetable mixture for
at least 2 hours prior to serving 4) Portion into bowls or cups and top
with 2 tablespoons of shrimp and a lime wedge
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 7,
1998