Recipes

Serves 6

2 pounds cooked medium shrimp, peeled & deveined
1 small red onion, cut into rings
1 medium lemon, cut into slices
1 cup pitted ripe olives, drained
¼ cup Roasted Garlic Dipping Oil
⅓ cup minced fresh parsley
2 tablespoons lemon juice
1 table spoon red wine vinegar
1 tablespoon Oh So Garlic Seasoning
1 tablespoon minced fresh basil
1 teaspoon salt
1 teaspoon ground mustard
¼ teaspoon ground pepper

1. In a 3 quart glass serving bowl, combine the shrimp, onion, lemons and olives. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat.
2. Cover and refrigerate for 24 hours, stirring occasionally.

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