| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood | 12 | Servings | |
INGREDIENTS
| 2/3 | c | Olive oil |
| 1/3 | c | Wine vinegar |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Clove garlic; crushed | |
| 1 | ts | Dried oregano leaves |
| Juice of 1 lemon | ||
| 1 | md | Onion; thinly sliced and separated into rings |
| 2 | lb | Shrimp; cooked, peeled, deveined |
| Cherry tomatoes; optional | ||
| Endive; optional | ||
| Fresh mushrooms; optional |
INSTRUCTIONS
Combine first 8 ingredients in a medium mixing bowl; stir well. Add shrimp; toss. Cover tightly and refrigerate 2 hours, tossing occasionally. Drain shrimp. Pour shrimp into a serving bowl; garnish with cherry tomatoes, endive and mushrooms, if desired. Yield: 12 servings. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #758 by NGavlak@aol.com on Aug 24, 1997
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