Tapas-Shrimp Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 30 minutes + 1 hour refrigeration | none | 135 | N/A | 4g | N/A | 0g | 25g | 175mg |
| INGREDIENTS: | ||
| 1 lb 8 oz medium cooked shrimp, shelled and deveined | 1 tablespoon capers, coarsely chopped | 1 tablespoon coarsely chopped fresh flat-loaf parsley |
| 1 green onion, chopped | 1 tablespoon red wine vinegar | 1 tablespoon extra virgin olive oil |
| 1 | Combine the shrimp, capers, parsley, green onion and some salt and pepper in a nonreactive bowl. |
| 2 | Whisk together the red wine vinegar and olive oil until well blended, then pour over the shrimp mixture and mix well. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours, then serve chilled. |