Gulf Coast Shrimp and Vegetables

Serving Size : 1

• 2 Quarts water
• 3 pounds Unpeeled large fresh shrimp
• 1 cup Sliced ripe olives
• 1 cup Chopped green pepper
• 1/2 cup Chopped celery
• 1/3 cup Chopped sweet pickle
• 2 Shallots -- minced
• 1 tablespoon Minced fresh parsley
• 2 cups Commercial Italian Salad

Dressing

• 1/4 cup Olive oil
• 1 tablespoon Lemon juice
• Leaf lettuce
• 4 medium Tomatoes -- cut in wedges

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well, and rinse with cold water. Chill.
Peel and devein shrimp.Combine next 9 ingredients in a shallow airtight container. Add shrimp; cover and refrigerate at least 8 hours.Line a serving platter with leaf lettuce; spoon on shrimp mixture using a slotted spoon. Garnish with tomato wedges. Yield: 8 to 10 servings.