2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges
You may add a little water to the gazpacho if it is too thick for your tastes. Try using Old Bay seasoning in place of the salt to season the shrimp!