Mediterranean shrimp bowl
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Olive oil |
| ⅓ | cup | Wine vinegar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | Dried oregano leaves |
| Juice of 1 lemon | ||
| 1 | medium | Onion; thinly sliced and separated into rings |
| 2 | pounds | Shrimp; cooked, peeled, deveined |
| Cherry tomatoes; optional | ||
| Endive; optional | ||
| Fresh mushrooms; optional | ||
Directions
Combine first 8 ingredients in a medium mixing bowl; stir well. Add shrimp; toss. Cover tightly and refrigerate 2 hours, tossing occasionally. Drain shrimp. Pour shrimp into a serving bowl; garnish with cherry tomatoes, endive and mushrooms, if desired. Yield: 12 servings.
Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #758 by NGavlak@... on Aug 24, 1997
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