Marinated Shrimp Salad

Ingredients

  • 2 -3 pounds small shrimp – already cleaned and cooked
  • Dressing:
  • Juice 2 to 3 lemons
  • 5 ounces pimento martini olives-rinsed, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 garlic cloves, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • 3 stalks of celery, diced
  • 1 tsp. sea salt
  • ground black pepper to taste

Directions

  1. In a shallow bowl, combine all the dressing ingredients mix well, add shrimp if cooked. and cover in
  2. Cover and allow it to marinate overnight in the refrigerator, turning the mixture occasionally.
  3. Shrimp salad will stay fresh refrigerated up to 3 days.
  4. Before serving, allow the salad to come to room temperature.
  5. Transfer to a large salad platter and serve.
  6. **Directions for uncooked shrimp
  7. In a large sauce pan, bring 4 cups of water to boil.
  8. Add some salt.
  9. Add the shrimp and boil until they turn pink, about 3 to 4 minutes.
  10. Using a slotted spoon, remove the shrimp and let cool.