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 www.synapse.com/~gemini