Recipe - Bertolli Marinated Shrimp

1 One half pound Cooked shimp in shells
One half cup Bertolli® olive oil
One fourth cup Bertolli® red wine vinegar
2 tablespoon Bertolli® spaghetti sauce
2 tablespoon Horseradish mustard
One half cup Minced celery
One half cup Minced green onion
One half cup Drained capers
1 Clove garlic; minced
1 One half teaspoon Paprika
One half teaspoon Salt
1 ds Cayenne pepper
Shredded lettuce; for bed
Lemon wedges; for garnish

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 lettucelined plate; garnish
with lemon.

Recipe by: Favorite Brand Name Recipes Cookbook, 1981

Posted to MCRecipe Digest V1 #877 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 1, 1997