Bertolli marinated shrimp
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cooked shimp in shells |
| ½ | cup | Bertolli® olive oil |
| ¼ | cup | Bertolli® red wine vinegar |
| 2 | tablespoons | Bertolli® spaghetti sauce |
| 2 | tablespoons | Horseradish mustard |
| ½ | cup | Minced celery |
| ½ | cup | Minced green onion |
| ½ | cup | Drained capers |
| 1 | Clove garlic; minced | |
| 1½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| 1 | dash | Cayenne pepper |
| Shredded lettuce; for bed | ||
| Lemon wedges; for garnish | ||
Directions
Peel shrimp, leaving tails on. Mix remaining ingredients, except lettuce and lemon in a medium bowl. Stir in shrimp. Refrigerate, covered, for 12 hours, stirring 2 or 3 times. Spoon onto a lettuce-lined plate; garnish with lemon.
Recipe by: Favorite Brand Name Recipes Cookbook, 1981 Posted to MC-Recipe Digest V1 #877 by "Crane Walden <cranew@...>" <cranew@...> on Nov 1, 1997