1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
Cook, shell, and devein the shrimp. Combine remaining ingredients
(except parsley) for the dressing.
In a salad bowl, pour dressing over shrimp and mix until all are well
coated.
Serve warm or cover and refrigerate for one hour. Sprinkle with fresh
parsley before serving.
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