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CATEGORY CUISINE TAG YIELD
Cajun 1 Servings

INGREDIENTS

6 BOILED SHRIMP PER PERSON; (up to 8)
1/2 RED PEPPER CUT SMALL
1 sm RED ONION DICED SMALL
1/2 GREEN PEPPER CUT SMALL
8 CHERRY TOMATOES HALVED
2 STALKS CELERY CUT SMALL
10 BLACK OLIVES HALVED AND SLICED
FRESH PARSELY AND DILL
1/2 pt HELLMAN.S
1/2 LIME ; JUICE OF
1/4 c ZATARIN.S CREOLE MUSTARD

INSTRUCTIONS

DRESSING
CUT PEPPERS AND VEGETABLES IN 1/4. 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@aol.com> on Mar 9, 1998

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