Recipe - Coveys Nest

4 md Tomatoes; cored
1 Head leaf or red lettuce
One half pound Small bay shrimp
4 Lemon wedges
Optional: olives; chopped,
parsley; paprika

DRESSING
1 tablespoon Dry mustard
2 tablespoon Worcestershire
6 Anchovy fillets; chopped
1 Uncooked egg
One half Clove garlic; minced
1 cup Oil
2 tablespoon Red wine vinegar
1 Lemon; juice of

Cut tomatoes into star arrangement. Place on bed of lettuce. Fill tomato
cavities with equal portions of shrimp. Garnish with lemon, olives,
parsley, & paprika as desired. Serve with Dressing. Dressing: Mix all
ingredients well.

THE COVEY

CARMEL VALLEY RD., CARMEL WINE:

MIRASSOU GEWURTZTRAMINER

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.