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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in Saveur a few years ago and have made it quite often since then. Use your favorite oil and vinegar type dressing or the one given below. I like to use Penzey's Greek Style dressing for this. ( Cooking time does not include the time to cook/thaw the shrimp nor the chilling time ) Ingredients:
2 lbs medium shrimp, cooked |
3/4 cup green olives |
1 cup black olives, sliced |
2 -3 celery ribs, diced |
3 -4 scallions, thinly sliced |
1 small red onion, thinly sliced |
4 garlic cloves, minced (or to taste) |
1/2 teaspoon dried thyme leaves |
6 -8 tablespoons rice vinegar |
6 tablespoons olive oil |
Directions:
1. Make your dressing of choice. If using the one above, put the thyme, vinegar and oil in a jar. Seal the jar and shake well to blend.
2. In a large bowl place the minced garlic and about 1/3 cup of dressing. Mix it around a bit and let sit while chopping the rest of the vegetables.
3. Add the celery, onions and olives to the dressing bowl and mix well. Taste it. Yummy, huh?.
4. Add the cooked shrimp and enough remaining dressing to coat well. Toss until you can't toss no more. Season to taste with garlic salt and pepper.
5. Cover bowl and refrigerate until well chilled. Of course, it is better the next day if it lasts that long.
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