1 1/2 lb Cooked shimp in shells
1/2 cup Bertolli® olive oil
1/4 cup Bertolli® red wine vinegar
2 tbsp Bertolli® spaghetti sauce
2 tbsp Horseradish mustard
1/2 cup Minced celery
1/2 cup Minced green onion
1/2 cup Drained capers
1 Clove garlic, minced
1 1/2 tsp Paprika
1/2 tsp Salt
1 dash Cayenne pepper
Shredded lettuce, for bed
Lemon wedges, for garnish
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Peel shrimp, leaving tails on.
Mix remaining ingredients, except lettuce and lemon in a medium bowl.
Stir in shrimp.
Refrigerate, covered, for 12 hours, stirring 2 or 3 times.
Spoon onto a lettuce-lined plate; garnish with lemon.
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