Gulf shrimp and vegetables

Yield: 8 Servings

Measure Ingredient
9 cups Water
3 pounds Unpeeled large fresh shrimp
1 cup Sliced ripe olives
1 cup Chopped green pepper
½ cup Chopped celery
⅓ cup Chopped sweet pickle
1 tablespoon Minced fresh parsley
2 \N Shallots, minced
2 cups Commercial Italian salad dressing
¼ cup Olive oil
1 tablespoon Lemon juice
\N \N Leaf lettuce

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 devein 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.

Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, 9/95 From Gemini's MASSIVE MealMaster collection at

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