| 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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