Shrimp and Vegetables
2 quarts water
3 pounds Unpeeled large fresh shrimp
1 cup Sliced ripe olives
1 cup Chopped green pepper
1/2 cup Chopped celery
1/3 cup Chopped sweet pickle
2 Shallots -- minced
1 tbs Minced fresh parsley
2 cups Commercial Italian Salad
1/4 cup Olive oil -- Extra Virgin
1 tbs Lemon juice
4 med Tomatoes -- cut in wedges
Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain
well, and rinse with cold water. Chill.
Peel and devein shrimp.Combine next 9 ingredients in a shallow
airtight container. Add shrimp; cover and refrigerate at least
8 hours.Line a serving platter with leaf lettuce; spoon on shrimp
mixture using a slotted spoon.
Garnish with tomato wedges.
Yield: 8 to 10 servings.
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