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Prep Time: 1 Hour
Cook Time: 10 Minutes
2 cups finely chopped peeled tomatoes, divided
1 cup finely chopped onion, divided
1 cup finely chopped peeled cucumber, divided
1 cup finely chopped red pepper, divided
1 can (46 oz) V8 juice
½ cup Moni’s Country Italian Dressing
1 pound shrimp, peeled and deveined
Reserve ½ cup each of the tomatoes, onions, cucumber and red pepper in separate bowl. Cover and refrigerate until ready to use.
Place V8 juice and dressing in blender or food processor container. Add remaining 1 ½ cups tomatoes and ½ cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover. Refrigerate at least 1 hour.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack. Cook the shrimp until pink, about 2 minutes per side. Set aside the grilled shrimp on a plate.
Take gazpacho and reserved vegetables from refrigeration. Serve gazpacho in individual bowls. Then top the gazpacho with the reserved vegetables and shrimp.