Gazpacho Salad with Shrimp

Name: Gazpacho Salad with Shrimp
Ingredients: 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces; 1 pound large peeled and deveined cooked shrimp; 2 cups cubed and seeded English cucumber; 2 cups chopped tomatoes; 0.5 cup diced green bell pepper; 0.25 cup finely chopped red onion; 0.25 cup thinly sliced fresh basil; 0.25 cup tomato juice; 3 tablespoons red wine vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons white sugar; 0.125 teaspoon hot pepper sauce; 1 pinch salt and ground black pepper to taste; 8 cups mixed salad greens