Name: Gazpacho Salad with Shrimp
Ingredients: 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces; 1 pound large peeled and deveined cooked shrimp; 2 cups cubed and seeded English cucumber; 2 cups chopped tomatoes; 0.5 cup diced green bell pepper; 0.25 cup finely chopped red onion; 0.25 cup thinly sliced fresh basil; 0.25 cup tomato juice; 3 tablespoons red wine vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons white sugar; 0.125 teaspoon hot pepper sauce; 1 pinch salt and ground black pepper to taste; 8 cups mixed salad greens

Ingredients

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
0.5 cup diced green bell pepper
0.25 cup finely chopped red onion
0.25 cup thinly sliced fresh basil
0.25 cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
0.125 teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Steps

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.