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Title: Gazpacho Cocktail
Yield: 3 Servings

Ingredients

      1    Cup chili sauce
    1/2    Cup ketchup
      1    Teaspoon garlic powder
      1    Teaspoon onion powder
      1    Large jalapeno pepper;
           -seeded, chopped fin
    1/4    Bunch cilantro; chopped
      1    Large avocado; 1/4-inch dice
    1/2    Bunch green onions; sliced
           -thin
      1    fresh tomatoes; 1/4-inch
           -dice
  1 1/2    Cups hot water
      6    Ounces crab; cooked
      9    scallops; poached &sliced
      6    Medium poached shrimp (16 to
           - 20 per pound); sliced
           lengthwise

Instructions

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add
the rest of the ingredients, except the seafood and the remaining water.
Whisk in the water slowly until the sauce is not so thick.

CHEF'S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced),
and
2 shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce.
Serve.

- - - - - - - - - - - - - - - - - - -

Per serving: 1831 Calories (kcal); 84g Total Fat; (38% calories from fat);
21g Protein; 286g Carbohydrate; 0mg Cholesterol; 1555mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 16
1/2 Fat; 11 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Contributor: Travis Henderson II of Newport's Seafood, Dallas, TX

Preparation Time: 0:30

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