Gazpacho Rice Salad

Yield: 12 servings

1 qt. tomatoes, diced
3 cups cucumber, diced
1 ½ cups green bell pepper, diced
1 cup onion, finely chopped
3 cloves garlic, minced
2 lbs. shrimp, cooked, peeled and coarsely chopped.
½ can chopped flat-leaf parsley
¼ cup chopped basil leaves
2 Tbsps. minced fresh chile peppers
¼ cup fresh lime juice
¼ cup extra virgin olive oil
1 ½ tsp. kosher salt
1 tsp. ground black pepper
2 qt. cooked long grain rice, or parboiled rice
1 ½ qt. mixed baby lettuces,
optional

1. Combine ingredients from tomatoes to rice and chill for 2 to 4 hours before serving
2. Serve 1½ cups per person on a bed of lettuce, if desired.

Recipe by USA Rice Federation