Recipe - Mediterranean Shrimp Bowl

2/3 cup Olive oil
1/3 cup Wine vinegar
1 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic; crushed
1 teaspoon Dried oregano leaves
Juice of 1 lemon
1 md Onion; thinly cut or sliced up and
separated into rings
2 pound Shrimp; cooked, peeled,
deveined
Cherry tomatoes; optional
Endive; optional
Fresh mushrooms; optional

Combine first 8 ingredients in a medium mixing bowl; stir well. Add shrimp;
toss. Cover tightly and refrigerate 2 hours, tossing occasionally. Drain
shrimp. Pour shrimp into a serving bowl; garnish with cherry tomatoes,
endive and mushrooms, if desired. Yield: 12 servings.

Recipe by: Southern Living 1980 Annual Recipes Posted to MCRecipe Digest
V1 #758 by NGavlak@aol.com on Aug 24, 1997