| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
California |
Seafood, Appetizers, Salads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Unshelled med. shrimp |
| 1 |
tb |
Pickling spice |
| 2 |
|
Celery tops (or more) |
|
|
Salad greens |
| 2 |
|
Tomatoes; cut in wedges |
| 2 |
tb |
Capers |
| 2 |
|
Hard-cooked eggs; sliced |
| 3 |
tb |
Oil & vinegar dressing * |
INSTRUCTIONS
*Note: Bottled or homemade dressing may be used.
Drop shrimp into boiling salted water to cover and add pickling spice and
celery tops. Bring again to boil and cook, uncovered, 2 to 3 minutes.
Drain, peel and devein shrimp. Place in bowl, cover tightly and chill
several hours. Line serving bowl with greens. Arrange shrimp and tomato
wedges in bowl. Sprinkle with capers and garnish with sliced eggs. Sprinkle
with dressing and serve at once. Pass more dressing, if desired.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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