Oriental Shrimp Salad

3/4 cup V-8 vegetable juice

1 tsp. vegetable oil

1 tbsp. soy sauce

1/2 tsp. grated lemon peel

1/2 tsp. grated fresh ginger

3/4 lb. med. shrimp cooked, shelled and deveined

1-1/2 cup cucumber slices cut in half

1 lg. carrot cut in matchstick thin strips (1-1/4 cup)

1/2 cup sliced green onions

1/4 cup coarsely chopped dry roasted unsalted cashews (1 oz.)

Lettuce leaves

4 slices French bread

In medium bowl, combine V-8 juice, oil, soy sauce, lemon peel and ginger. Add shrimp, cucumber, carrot and green onions; toss to coat well. Cover, refrigerate until serving time, at least 2 hours. To serve: Add cashews; toss well. On 4 lettuce lined salad plates, arrange shrimp mixture. Serve with French bread.

Makes 4 cups or 4 servings.

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Cajun Country -- New Iberia, Louisiana