| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | English | Fish | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Shrimp, cooked and deveined |
| 1 | c | Julienne green pepper |
| 1/4 | c | Capers |
| 2 | Garlic cloves | |
| 3/4 | c | Mayonnaise |
| endive sliced black | ||
| olives and chopped | ||
| scallions for garnish | ||
| 6 | English muffins, split and | |
| roasted | ||
| 1/2 | c | Chopped red pepper |
| 1 | t | Dried tarragon |
| 1/2 | t | Grated lemon peel |
| Bibb lettuce leaves |
INSTRUCTIONS
In a bowl, combine shrimp and peppers. In food processor, combine capers, tarragon, garlic, and lemon peel. Puree until thick. Stir in mayonnaise. Pour mayonnaise mixture over shrimp and peppers. Toss until mixed. Chill 1 to 2 hours. To serve, top each muffin half with lettuce, then some shrimp mixture. Garnish with endive, sliced black olives and chopped scallions if desired. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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