Gulf shrimp and vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Water |
| 3 | pounds | Unpeeled large fresh shrimp |
| 1 | cup | Sliced ripe olives |
| 1 | cup | Chopped green pepper |
| ½ | cup | Chopped celery |
| ⅓ | cup | Chopped sweet pickle |
| 1 | tablespoon | Minced fresh parsley |
| 2 | Shallots, minced | |
| 2 | cups | Commercial Italian salad dressing |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Lemon juice |
| Leaf lettuce | ||
Directions
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
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