| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Shrimp, Seafood, Salads, Bubba gump |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
lb |
Unpeeled medium-size fresh shrimp |
| 3 |
tb |
Sherry wine vinegar or red wine vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Grated orange rind |
| 1 |
|
Garlic clove, crushed |
| 1/3 |
c |
Olive oil |
| 2 |
|
Naval oranges |
| 1 |
c |
Sliced pimiento olives |
| 5 |
c |
Torn Bibb lettuce |
| 5 |
c |
Torn leaf lettuce |
| 2 |
|
Green onions, sliced |
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, set aside.
Combine vinegar and next 3 ingredients in a large bowl; gradually add olive
oil, beating well with a wire whisk. Set aside.
Peel oranges, and cut into 1/2-inch round slices; cut slices into quarters.
Add orange, shrimp, and olives to dressing; stir gently. Cover and chill at
least 1 hour.
To serve, add lettuces and green onions to shrimp mixture; toss gently.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”