Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | BOILED SHRIMP PER PERSON; (up to 8) |
| ½ \N | RED PEPPER CUT SMALL |
| 1 small | RED ONION DICED SMALL |
| ½ \N | GREEN PEPPER CUT SMALL |
| 8 \N | CHERRY TOMATOES HALVED |
| 2 \N | STALKS CELERY CUT SMALL |
| 10 \N | BLACK OLIVES HALVED AND SLICED |
| \N \N | FRESH PARSELY AND DILL |
| ½ pint | HELLMANS |
| ½ \N | LIME ; JUICE OF |
| ¼ cup | ZATARINS CREOLE MUSTARD |
DRESSING
CUT PEPPERS AND VEGETABLES IN ¼” SQUARES SERVE IN AVACADO HALVES MIX WITH DRESSING AND SERVE SOME ON THE SIDE. SEASON WITH KONRIKO’S CAJUN SALT AND SPRINKLE MORE DILL AND PARSLEY ON TOP.CAN CUT SHRIMP LENGTHWISE IF DESIRED.
Posted to recipelu-digest by HP VALET <HPVALET@...> on Mar 9, 1998