Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Flavorful fish stock 1 tb Distilled vinegar
Salt and pepper to taste 1/2 c Dry white wine
1 md Onion cut in-half but not 2 lb Large shrimp, shells on
Peeled 1/2 bn Parsley, stems removed
3 Cloves garlic lightly And minced
Crushed and peeled Fruity olive oil
1 md Carrot, cut into chunks Fresh lemon juice
1/2 bn Fresh parsley Lemon wedges
2 Bay leaves

1) Bring the stock to a boil, then reduce to a simmer and add the next
eight ingredients and heat for about 10 minutes. Add the shrimp and
simmer until they begin to turn pink, 2-3minutes. turn off the heat
and let the shrimp cool in the water for 10 minutes.

2) Sheel the shrimp ( strain and reserve the stock for another use),
toss with the minced parsley and a few drops of olive oil, and season
with salt and pepper. Add some lemon juice and serve the salad with
lemon wedges.

Alternative SHRIMP SALAD WITH CAPERS:

1) Cook the shrimp as directed above. Mix with 1 small red onion,
minced, 1 clove garlic, minced, 2 tb capers, 1/2 c fresh minced
parsley, 1/2 c extra virgin olive oil, fresh lemon juice, and salt
and pepper to taste.

Alternative SHRIMP SALAD WITH ARUGULA "PESTO"

1) COOK THE SHRIMP AS ABOVE. WASH AND DRY 2 C ARUGULA and remove any
tough stems. Place in a food processor with 1 ts salt, 1 clove
garlic, 2 tb walnuts or pine nuts, and 1/4 ts fresh ground black
pepper. Add 1/4 c olive oil and pulse until minced. With the motor
running, add 1/2-3/4 c additional olive oil. Taste for seasoning.
Serve the shrimp with tomato wedges and the sauce.
Submitted By VERNON PHIPPS On 09-09-95

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