Sunday, April 3, 2016

Marinated Shrimp & Olive Salad

Find it here also... Southern Plate
Marinated Shrimp & Olive Salad
5 lb. 21-25 shrimp boiled in Old Bay seasoning, peeled & deveined
1 can black olives (about 2 cups)
1 jar pimento stuffed green olives (about 2 cups)
6 cloves of garlic, chopped fine
1 large red onion, cut in circles(I prefer to cut in strips)
1 lg. bottle Zesty Italian dressing
1 qt' sliced fresh mushrooms
1 qt. cherry tomatoes, halved
3 stalks celery chopped
Fresh parsley
Boil & Peel Shrimp. Put all ingredients in glass or plastic bowl, cover and chill for 24 hours before serving.
Shake or stir often. Serve on bed of lettuce with crackers or tortilla chips.


  1. Paula, This shrimp recipe sounds delicious. I have a function that I need to take an appetizer, I think I'll take your recipe. Nothing like a yummy shrimp recipe. Thanks for sharing.


  2. Carolyn, I first made this for an engagement party that I catered. It is in the footed Tuscan bowl on the left. It is SO tasty!