Name: Leek and Shrimp Salad
Ingredients: 12 md Leeks;white part only; 1 qt Chicken stock; canned or homemade; 6 lg Lettuce leaves; washed, dried; & crisped; 12 oz Mall Bay shrimp; cooked; 1 Whole pimiento; canned, cut lengthwise into 24 julienne strips; 1 tb Minced pimento; 1 tb Minced onion; 1/2 Dill pickle; minced; 1 1/2 ts Capers; 1 ts Salt; 1/2 ts Dijon mustard; 3 ts Fresh lemon juice; 6 ts Red wine vinegar; 1 tb Minced parsley; 1 c Olive oil

Look for the ones who are poor in spirit; who mourn their sin; who aren’t entitled, always insisting on their own way, but are meek; who are sick to death of sin and all its nonsense and so hunger and thirst for righteousness like it is water. When you find people like that, make sure they know who Jesus is. Make sure Jesus is the one who fills their impoverished spirit, who has forgiven their sins, who receives their life and worship, and whose righteousness they depend upon and pursue. When you find such people, tell them to join!

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Salad	6	Servings

INGREDIENTS

12	md	Leeks;white part only
1	qt	Chicken stock; canned or homemade
6	lg	Lettuce leaves; washed, dried; & crisped
12	oz	Mall Bay shrimp; cooked
1		Whole pimiento; canned, cut lengthwise into 24 julienne strips
1	tb	Minced pimento
1	tb	Minced onion
1/2		Dill pickle; minced
1 1/2	ts	Capers
1	ts	Salt
1/2	ts	Dijon mustard
3	ts	Fresh lemon juice
6	ts	Red wine vinegar
1	tb	Minced parsley
1	c	Olive oil

INSTRUCTIONS

VINAIGRETTE DRESSING
VINAIGTETTE DRESSING
1. Clean the leeks & wash thoroughly. Place in a pot of boiling chicken
stock to cover & simmer gently until tender, 45 to 60 minutes. Transfer
leeks to an ice bath to cool. Save leek flavored chicken stock for another
use. Remove the leeks from the ice bath when cool. Place in a dish.
2. Pour about 1/2 of the Vinaigrette Dress ING over the leeks & refrigerate
24 to 48 hours before serving.
3. To serve, arrange 2 leeks per person on a lettuce leaf on a chilled
plate. Mound the shrimp in the center & drape with 4 pimento slices.
4. Combine vinaigrette marinade with reserved dressing. Pour over entire
salad. Vinaigrette Dressing: Combine all ingredients & blend well. Use
about 1/2 of the VINAIGRETTE to marinate the leeks. Reserve the remaining
VINAIGRETTE for dressing the salad.
DEVEREAUX
W & S TEMPLE STS. SALT LAKE CITY
WINE: ACACIA CHARDONNAY
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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