Description
This classic combination makes the perfect appetizer in less than 30 minutes with just a little chopping and tossing. That’s right, no stove required!
Ingredients
- 1 pound Peeled And Deveined Pre-cooked Medium-sized Shrimp
- 1 pint Cherry Or Grape Tomatoes, Halved
- 2 stalks Celery, Chopped
- 1 Red Bell Pepper, Stem And Seeds Removed, Chopped
- 1 Avocado, Peeled, Pitted, Diced
- 1 Tablespoon Capers
- 2 Tablespoons Basil, Chiffonade Cut
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Horseradish
- 1-½ Tablespoon Catsup
- 1 Tablespoon Worcestershire Sauce
- 3 Tablespoons Tomato Juice
- 1 teaspoon Dried Oregano
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 1 cup Baby Romain Lettuce, Very Thinly Sliced
- 6 Croutons, For Garnish (optional)
- 6 8-ounce Size Mason Jars With Lids And Rings
Preparation
Put first seven ingredients (shrimp through basil) into a large bowl and set aside.
Whisk together the next seven ingredients (lemon juice through pepper) in a small bowl. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables and toss. Set aside.
Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.
