Bertolli marinated shrimp

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

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