4 1/2 c Water
1 1/2 lb Unpeeled large fresh shrimp
1/2 c Green pepper; chopped
1/2 c Pimiento-stuffed olives;
- sliced
1/2 c Commercial salad dressing
1/4 c Celery; chopped
3 tb Sweet pickle relish
2 tb Olive oil
2 tb Fresh parsley; minced
1 1/2 ts Lemon juice
1 Green onion; minced
Curly leaf lettuce
Iceberg lettuce; shredded
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
ocasionally.
Arrange leaf lettuce on individual serving plates, top with
shredded iceberg lettuce. Spoon shrimp mixture evenly over shredded
lettuce.
