Shrimp with Gazpacho Cocktail Sauce

Shrimp with Gazpacho Cocktail Sauce
Makes 8
Prep 15 m
Cook 6 m
Refrigerate 60 m



  1. 1 of 3 Heat a medium frying pan over medium-high. Add bread, cut side down, and toast 6 minutes, until charred. Tear into pieces.
  2. 2 of 3 In a blender, combine next 8 ingredients and half the chopped celery until smooth and thick. Season with salt and more lemon juice to taste. Strain through a fine-meshed sieve. Cover and refrigerate 1 hour.
  3. 3 of 3 Spoon about 1/3 cup sauce into each of 8 shallow bowls. Place 3 shrimp in each. Drizzle with oil and sprinkle with remaining chopped celery, the celery leaves, sea salt and pepper.
Nutrition Information for Shrimp with Gazpacho Cocktail Sauce
Servings Per Recipe: 8
Per Serving: 6 g pro., 5 g sugar, 2 g fiber, 13 g carb., 352 mg sodium, 1 g sat. fat, 10 g Fat, total, 153 kcal cal.