Gulf Shrimp and Vegetables

9 c Water

3 lb Unpeeled large fresh shrimp

1 c Sliced ripe olives

1 c Chopped green pepper

1/2 c Chopped celery

1/3 c Chopped sweet pickle

1 tb Minced fresh parsley

2 Shallots, minced

2 c Commercial Italian salad

- dressing 1/4 c Olive oil

1 tb Lemon juice

Leaf lettuce

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Place shrimp in a large shallow bowl. Combine olives and next 8 ingredients; pour over shrimp, tossing gently to combine. Cover and chill 8 hours. Line a serving platter with lettuce; spoon shrimp mixture over lettuce, using a slotted spoon. Garnish with tomato wedges, if desired. Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, 9/95