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Print this Recipe    Shrimp Olive

Shrimp And Olive Salad

12 ounces shrimp, small cooked
1 cup sliced pitted black olive
1 1/2 cups mushroom, quartered
1/2 cup pine nuts
1/4 cup red bell pepper, diced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 tablespoon fresh parsley
3/4 cup oil
3 tablespoons green onion, chopped

In a bowl, combine shrimp, olives, mushrooms, pine nuts and red
bell peppers. In cuisinart, combine vinegar, mustard, salt, and
parsley; with machine running, slowly add oil. Stir in onions.
Pour over shrimp mix and refrigerate overnight. Drain with slotted
spoon and serve over lettuce.

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