1 Tablespoon light olive oil
1 medium clove garlic, minced
1 medium sweet onion, cut into ¼ inch dice
1 small smoked thuringer sausage, thinly sliced
8 large, peeled shrimp
1¼ – 1¾ cup gazpacho
1/2 cup rice – cooked
freshly ground black pepper
Heat oil in a 10-inch non-stick skillet. Add garlic, onion and sausage.
Cook over medium high heat until onion is soft and lightly colored, and sausage browns, stirring often.
Add shrimp and cook, turning once, until almost cooked- only about 40 seconds.
Add 1 cup gazpacho and rice.
Heat through, 1½ – 2 minutes, stirring often.
Remove from heat. Add an additional ¼ cup gazpacho.
Toss well. Adjust seasonings and serve.
