Gulf Shrimp & Vegetables
Yield
4 servingsPrep
10 minCook
0 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | cups |
water
|
|
| 3 | pounds |
shrimp
large, unpeeled |
|
| 1 | cup |
olives
ripe, sliced |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| ⅓ | cup |
pickles, sweet
chopped |
* |
| 1 | tablespoon |
parsley leaves
fresh , minced |
|
| 2 | each |
shallots
minced |
*
|
| 2 | cups |
salad dressing, italian
|
|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.1 | l |
water
|
|
| 1.4 | kg |
shrimp
large, unpeeled |
|
| 237 | ml |
olives
ripe, sliced |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 79 | ml |
pickles, sweet
chopped |
* |
| 15 | ml |
parsley leaves
fresh , minced |
|
| 2 | each |
shallots
minced |
*
|
| 473 | ml |
salad dressing, italian
|
|
| 59 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
lettuce leaves
|
*
|
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 de-vein 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.
