8 ounces Alaska pink shrimp (about 1-2/3 cups)
1/4 cup oil
1/4 cup lemon juice
1/4 cup thinly sliced onion rings
1/2 teaspoon basil, crushed
1/2 teaspoon oregano, crushed
1/2 cup finely chopped celery
Shredded lettuce
Servings: 4
1. Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate, refrigerated, several hours or overnight. Drain; reserve marinade.
2. Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp mixture. Serve marinade as dressing.
Servings: 4
1/4 cup oil
1/4 cup lemon juice
1/4 cup thinly sliced onion rings
1/2 teaspoon basil, crushed
1/2 teaspoon oregano, crushed
1/2 cup finely chopped celery
Shredded lettuce
Servings: 4
1. Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate, refrigerated, several hours or overnight. Drain; reserve marinade.
2. Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp mixture. Serve marinade as dressing.
Servings: 4
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