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Shrimp and Green Olive Antipasto Salad

Source of Recipe


Lindsay Olive Co.






List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp fresh lemon juice
  
• 1 tsp anchovy paste or 1 anchovy, chopped
  
• 1 clove garlic, minced
  
• 1/2 tsp sugar
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 8 ounces cooked, peeled and deveined medium shrimp
  
• 1/2 cup manzanilla olives stuffed with pimiento, halved crosswise
  
• 1/2 cup halved cherry tomatoes or yellow teardrop tomatoes
  
• 1/3 cup diced roasted red (or red and yellow) bell peppers, drained
  
• 1/3 cup coarsely chopped, marinated quartered artichoke hearts
  
• 1/4 cup grated Parmesan or Romano cheese
  
• 8 large Romaine lettuce leaves
  






Instructions



1. In a large bowl, whisk together oil, lemon juice, anchovy paste, garlic, sugar, salt and pepper; mix well.
   
   
2. Add shrimp, olives, tomatoes, peppers, artichoke hearts and cheese, tossing to coat; cover and chill at least 30 minutes or up to 8 hours.
   
   
3. Serve shrimp mixture over lettuce leaves.
   
   Makes 4 side-dish servings or
   2 servings as a main-dish salad.