Shrimp and Vegetables|
Gulf Shrimp and Vegetables
9 c Water
3 lb Unpeeled large fresh shrimp
1 c Sliced ripe olives
1 c Chopped green pepper
1/2 c Chopped celery
1/3 c Chopped sweet pickle
1 tb Minced fresh parsley
2 Shallots, minced
2 c Commercial Italian salad
1/4 c Olive oil
1 tb Lemon juice
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp. Place shrimp in a large shallow bowl.
Combine olives and next 8 ingredients; pour over shrimp, tossing gently to
combine. Cover and chill 8 hours.
Line a serving platter with lettuce; spoon shrimp mixture over lettuce,
using a slotted spoon. Garnish with tomato wedges, if desired.
Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, 9/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini