MORE GREAT RECIPES FROM MY NEICE DEBBIE, WOW THIS IS A KEEPER ENJOY DAN:

SHRIMP AND GREEN OLIVE ANTIPASTO SALAD by MY NEICE DEBBIE ALFANO-FATTORE


Serves 2-4



INGREDIENTS:



2 tablespoons olive oil

2 tablespoons fresh lemon juice

2-3 tablespoons red wine vinegar (to taste)

1 teaspoon anchovy paste

1 clove garlic

1/2- teaspoon sugar

1/4- teaspoon each salt and freshly ground black pepper

8 ounces cooked peeled divined shrimp

1/2- cup double stuffed jalapenos/garlic green olives, sliced crosswise, or any stuffed green olives

1/2- cup cherry tomatoes, halved

1/3 cup each red, yellow, green bell pepper, diced

1/3 cup marinated artichoke hearts, coarsely chopped

1 tablespoon Lawry’s seasoned pepper and dried oregano

1/4- cup Romano or Parmesan cheese

8 large romaine heart leaves



DIRECTIONS:



1. In a large bowl, whisk together, oil, lemon juice, red wine vinegar, anchovy paste, garlic, sugar, and S.&.P.

2. Mix well.

3. Add shrimp, olives, cherry tomatoes, bell peppers and cheese.

4. Cover and chill at least 1 hour or up to 8 hours.

ENJOY DAN: P.T.L.