Gazpacho Rice Salad

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds medium Shrimp, grilled or sauteed*
 * 1 16-ounce jar chunky salsa
 * 3 cups cooked rice, cooked in chicken broth
 * 2 medium cucumbers, seeded and finely chopped
 * 1 medium-size green bell pepper, finely chopped
 * 1 cup thinly sliced green onions
 * 2 tablespoons lime juice
 * 2 cloves garlic, minced
 * Bibb or leaf lettuce

Directions
Reserve 12 Shrimp for garnish; set aside.

Coarsely chop remaining Shrimp. Combine Shrimp, salsa, rice, cucumber, bell pepper, onions, lime juice and garlic. Chill 1 to 2 hours.

Line one quarter of stemmed glass or individual serving plate with lettuce. Place 1-1/2 cups salad in each glass or on plate. Garnish each serving with 2 whole Shrimp.