"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Summer Shrimp Gazpacho, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. cooked shrimp (peeled with tails on or off) 1 medium white onion, diced 1 medium to large tomato, seeded and diced 5 avocados, diced 1 bunch cilantro, chopped (about 1 cup or so) juice of 1 lime 1 large can V8 juice, either Mexican flavored or plain Chahalula hot sauce to taste
Mix to combine (I use a 2 gallon pitcher) Refrigerate 1 hour. Serve cold with tortilla chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.