Shrimp And Tomato Salad

Ingredients

• 12 c olive oil
• 12 c red wine vinegar
• 3 Tbsp lemon juice
• 5 Tbsp fresh parsley
• 2 lb frozen cooked baby shrimp
• 6 hot house ripened slicer tomatoes
• 1 head red leaf lettuce

Directions

1. In a large creamer mix olive oil red wine vinegar lemon juice and parsley set aside for flavors to blend
2. Remove shrimp from freezer
3. Place in colander and rinse
4. Rinse tomatoes and lettuce
5. Tear off bottom of lettuce leaves and discard
6. Place two whole lettuce leaves per salad plate
7. Cut off tops and bottoms of slicer tomatoes cut into three flat rounds
8. Place three tomato rounds per plate on top of lettuce
9. Next divide shrimp into sixths
10. Place on top of tomatoes
11. Stir dressing and pour equal amounts onto each salad
12. Serve immediately