Baby Shrimp With Butter Lettuce Salad

And who and what are ministers themselves? Frail men, fallible, sinning men, exposed to every snare, to temptation in every form; and from the very post of observation they occupy, the fairer mark for the fiery darts of the foe. They are no mean victims the great Adversary is seeking, when he would wound and cripple Christ’s ministers. One such victim is worth more to the kingdom of darkness than a score of common men; and on this very account, the temptations are probably more subtle and severe than those encountered by ordinary Christians. If this subtle Deceiver fails to destroy them, he artfully aims at neutralizing their influence by quenching the fervor of their piety, lulling them into negligence, and doing all in his power to render their work irksome. How perilous the condition of that minister then, whose heart is not encouraged, whose hands are not strengthened, and who is not upheld by the prayers of his people! It is not in his own closet and on his own knees alone that he finds security and comfort and ennobling, humbling and purifying thoughts and joys; but it is when his people also seek them in his behalf that he becomes a better and happier man and a more useful minister of the everlasting gospel.

Gardiner Spring

CATEGORY	CUISINE	TAG	YIELD
		Frugal01	4	Servings

INGREDIENTS

12	oz	Cooked shrimp, cleaned
4		Butter lettuce heads, 1
		head per person
		Fresh parsley, for garnish
		=== DRESSING ===
1	c	Olive oil
2	T	Red wine vinegar
4	T	Lemon juice, fresh
1/2	t	Dry mustard
1/2	t	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.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 546 Calories From Fat: 486 Total Fat: 54.9g Cholesterol: 107.2mg Sodium: 564.2mg Potassium: 128.6mg Carbohydrates: 2.7g Fiber: <1g Sugar: <1g Protein: 11.8g