Shrimp Cocktail - Tomato Sauce

Ingredients:
200g cooked peeled shrimp - diced
150g diced celery
150g diced cucumber - peeled and seeded
100g asparagus
30g cilantro
1/4 cup lemon juice
130g diced apple - peeled and cored

Sauce:
1 can of diced tomatos
1 roasted red pepper
85g onion
10g fresh finely grated ginger
Salt & Pepper
Garlic powder
Paprika
Celery Seed
Pepper Vinegar - Trappers Brand, Vinegar with Tabasco peppers in it
2 tsp horseradish
4-5 tsp of calorie free worcestershire sauce (Smith's Kroger Brand)

Instructions:
For the sauce, dice and pan fry the onion in a non-stick pan to toast the onion with the ginger. Strain as much water as possible from the tomatos and put into a blender with the onion/ginger, red pepper, horseradish, S&P, garlic, a couple of dashes of paprika, celery seed, worcestershire sauce, and 3-4 tsp of Pepper Vinegar. (Apple cider ok, just add a dash or two of tabasco sauce.) Thoroughly blend, and set aside in the refrigerator to cool.

For the salad, take the tender part of the asparagus stalks and boil them for several minutes until tender, but not too soft. Then cut the asparagus into small pieces. Then combine in a large bowl, the asparagus, shrimp, celery, cucumber, apple, cilantro, lemon juice, salt and pepper and thoroughly toss. Then pour the sauce onto the salad, and thoroughly toss and chill.

When serving, serve with a little more horseradish and/or tabasco to spice up to taste. It has the feel of gazpacho in the end, if you want to call it that...

Calories:
The salad has about 275 calories and the sauce has 125 calories, so it totals 400 calories for the batch. At two servings, you have 200 calories each, but this includes a fruit in the mix. In reality, this is a rather rich dish, and typically I have a hard time finishing half the batch. So eat it for lunch, and the rest for a mid-afternoon snack.