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
	
	
	DRESSING:
	
	1/4 cup Olive oil -- Extra Virgin
	1 tbs   Lemon juice
	        Leaf lettuce
	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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