Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve. Serves 6. Bon Appetit April 1991
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|Serving Size: 1 Serving (2344g)|
|Recipe Makes: 1|
|Calories from Fat: 121 (16%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 340.5mg||105 %|
|Sodium 498.2mg||17 %|
|Potassium 5132.7mg||135 %|
|Total Carbohydrate 110.5g||32 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 86.9g|
|Protein 64.4g||92 %|
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Calories per serving: 754
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