Thursday, June 14th, 2012 | posted by mike
Makes 3-4 qts. Serves 8-10
1 lb. medium shrimp (preferably wild caught); peeled, deveined, boiled & cut into 1/2 in pieces
1 seedless cucumber; peeled, cored, diced
1 green pepper; seeded, diced
1/2 lb. zucchini grated
1/2 lb. onion diced
1/2 lb. fresh tomatoes diced
1 28 oz. can diced San Marzano tomatoes
1 46 oz. can V-8 juice
1 46 oz. can tomato juice
1/4 C olive oil
1/2 C red wine vinegar
1 T basil pesto
pinch of salt
pinch of pepper
dash of tabasco
In a large bowl whisk together the olive oil, red wine vinegar, pesto, salt, pepper, and tabasco
Mix in the remaining ingredients and add the shrimp at the end
Serve well chilled
