Yield: 8 Servings
| Measure | 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 \N | Clove garlic; minced |
| 1½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| 1 dash | Cayenne pepper |
| \N \N | Shredded lettuce; for bed |
| \N \N | Lemon wedges; for garnish |
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