Guadalajara Gazpacho with Shrimp
| Yield: | 4 Servings |
| Categories: | Shellfish, Soups |
| 1 | lb | Ripe tomatoes, seeded and |
| Roughly chopped | ||
| 2 | c | Spicy vegetable juice |
| 1/2 | c | Chili sauce |
| 1 1/2 | tb | Fresh lime juice |
| 1/2 | c | Green onions, thinly |
| Sliced | ||
| l | Medium avocado, cut in | |
| 1/4 | -inch dice | |
| 1 | c | Diced jicama |
| 1 | c | Fresh corn off the cob |
| (about 2 | ||
| Ears) | ||
| 1/8 | ts | Salt |
| Fresh ground pepper | ||
| 1/2 | Cilantro leaves, coarsely | |
| Chopped | ||
| 8 | lg | Shrimp, cooked, peeled, |
| Deveined | ||
| And cut into 1/3-inch | ||
| Chunks |
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