Recipe - My Shrimp Remoulade Salad

6 BOILED SHRIMP PER PERSON;
(up to 8)
One half RED PEPPER CUT SMALL
1 small RED ONION DICED SMALL
One half GREEN PEPPER CUT SMALL
8 CHERRY TOMATOES HALVED
2 STALKS CELERY CUT SMALL
10 BLACK OLIVES HALVED AND
SLICED
FRESH PARSELY AND DILL

DRESSING
One half pt HELLMAN’S
One half LIME ; JUICE OF
One fourth cup ZATARIN’S CREOLE MUSTARD

CUT PEPPERS AND VEGETABLES IN 1/4” SQUARES SERVE IN AVACADO HALVES MIX WITH
DRESSING AND SERVE SOME ON THE SIDE. SEASON WITH KONRIKO’S CAJUN SALT AND
SPRINKLE MORE DILL AND PARSLEY ON TOP.CAN CUT SHRIMP LENGTHWISE IF DESIRED.

Posted to recipeludigest by HP VALET HPVALET@aol.com on Mar 9, 1998