| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frugal01 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Cooked shrimp; cleaned |
| 4 |
sm |
Butter lettuce heads; (1 head per person) |
|
|
Fresh parsley; for garnish |
|
|
=== DRESSING === |
| 1 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 4 |
tb |
Lemon juice; fresh |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Oregano |
| 2 |
|
Garlic cloves; crushed |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Blend all ingredients for the dressing in a food blender or with a
wire whip. Chill before serving. Remove a few of the center leaves of
the heads of butter lettuce. Chop and mix with the shrimp. Place the
lettuce "bowl" on a plate and pour a bit of the dressing over it.
Place the chopped lettuce and shrimp mixture in the center of the
"bowl". Add just a bit of the dressing and serve. Garnish with the
parsley.
Comments: This dish makes a fine first course. It is easy to do and
if the shrimp are fresh it is delicious. You can use some other form
of chopped lettuce if you wish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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