Fernandina Pickled Shrimp Salad : Marketing Florida Agriculture

(Photo Below)

Seafood-4050

Ingredients
1 1/2 pounds	large shrimp, cooked, peeled and deveined
1 cup	white or rice wine vinegar
1/2 cup	olive oil
3 tablespoons	Dijon style mustard
1 teaspoon	lime juice
2 tablespoons	capers with juice
2 teaspoons	garlic, minced
1 cup	red onions, medium dice
2 tablespoons	parsley, finely chopped
dash	hot pepper sauce
	romaine lettuce

Preparation
Chill shrimp in a large bowl. Combine vinegar, oil, mustard, lime juice, capers, garlic, onions, parsley and hot sauce in a small bowl. Pour marinade over shrimp and mix well. Refrigerate, covered, for 6-8 hours or overnight stirring occasionally. To serve, arrange shrimp on romaine leaves and serve with extra dressing. Yield 4 servings Nutritional Value Per Serving: Calories 444, Calories From Fat 260, Total Fat 30g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 332mg, Total Carbohydrate 7g, Protein g, Omega-3 Fatty Acid 0.5g