| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood, Hors d’oeuv | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Cooked shimp in shells |
| 1/2 | c | Bertolli® olive oil |
| 1/4 | c | Bertolli® red wine vinegar |
| 2 | tb | Bertolli® spaghetti sauce |
| 2 | tb | Horseradish mustard |
| 1/2 | c | Minced celery |
| 1/2 | c | Minced green onion |
| 1/2 | c | Drained capers |
| 1 | Clove garlic; minced | |
| 1 1/2 | ts | Paprika |
| 1/2 | ts | Salt |
| 1 | ds | Cayenne pepper |
| Shredded lettuce; for bed | ||
| Lemon wedges; for garnish |
INSTRUCTIONS
Peel shrimp, leaving tails on. Mix remaining ingredients, except lettuce and lemon in a medium bowl. Stir in shrimp. Refrigerate, covered, for 12 hours, stirring 2 or 3 times. Spoon onto a lettuce-lined plate; garnish with lemon. Recipe by: Favorite Brand Name Recipes Cookbook, 1981 Posted to MC-Recipe Digest V1 #877 by "Crane Walden <[email protected]>" <[email protected]> on Nov 1, 1997
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