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      RECIPE TITLE "Marinated Italian Shrimp Salad"
    recipe excerpted from New Orleans Seafood Cookbook Copyright ©  1999 by by Andrew Jaeger. All rights reserved.

    yields Serves 4 time---difficultyeasy

    This is my mother's recipe, drawn from decade after decade of New Orleans' seafood culture. Like several others of our shrimp recipes, it also works great with crab (cracked open in the shell to absorb all of the flavor) and with crawfish with only the heads removed. You might even borrow a trick from my mother, tossing the leaves of freshly boiled artichokes into the marinade right along with the seafood.

      RECIPE INGREDIENTS

    • 1 cup boiled medium (36 to 40 count) shrimp (page 29), peeled, or plain shrimp boiled with salt and pepper
    • 2 teaspoons chopped garlic
    • ½ cup olives, drained
    • 6 tablespoons extra virgin olive oil
    • 3 thin lemon slices, cut and quartered (about 1/3 lemon)
    • 1 tablespoon capers, rinsed and drained
    • ¼ teaspoon coarsely
    • ground black pepper
    • ¼ head iceberg lettuce, shredded

      RECIPE METHOD

    TOSS all of the ingredients except the lettuce together for 3 to 4 minutes. Cover and refrigerate for 1 hour. Serve cold over shredded lettuce.

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