| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Shrimp, Seafood, Salads, Bubba gump |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Water |
| 1 1/2 |
lb |
Unpeeled large fresh shrimp |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Sliced pimiento-stuffed olives |
| 1/2 |
c |
Commercial salad dressing |
| 1/4 |
c |
Chopped celery |
| 3 |
tb |
Swet pickle relish |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced fresh parsley |
| 1 1/2 |
ts |
Lemon juice |
| 1 |
|
Green onion, minced |
|
|
Curly leaf lettuce |
|
|
Shredded iceberg lettuce |
INSTRUCTIONS
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp. Place shrimp in a large shallow dish. Combine green pepper and next
8 ingredients; pour over shrimp, stirring gently. Cover and marinate in
refrigerator 2 to 3 hours, stirring occasionally.
Arrange leaf lettuce on individual serving plates, top with shredded
iceberg lettuce. Spoon shrimp mixture evenly over shredded lettuce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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