These fresh summer dinners are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

INGREDIENTS

1 1/2 - pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
1 - Recipe Red Pepper-Tomato Dressing, below
5 - large ripe tomatoes, chopped
1 - medium green sweet pepper, chopped
1 - medium red onion, chopped
1 - English cucumber, chopped
2 - cups purchased crushed croutons
Italian (flat-leaf) parsley

DIRECTIONS

Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.

Red Pepper-Tomato Dressing
INGREDIENTS

1 - 12 ounce jar roasted red sweet peppers
2 - large, ripe tomatoes, quarted
1/3 - cup extra-virgin olive oil
2 - tablespoons vinegar
1 - clove garlic, minced
1 - teaspoon smoked paprika

DIRECTIONS

 Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
Nutrition Facts (Gazpacho Shrimp Salad)

Per serving: 285 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 115 mg chol., 371 mg sodium, 21 g carb., 4 g fiber, 6 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet