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Baby Shrimp With Oil & Lemon Recipe
|Baby shrimp||2 Pound, precooked|
|Lemon||2 , juiced|
|Ground pepper||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Italian bread slices||16|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2442 Calories from Fat 1068
% Daily Value*
Total Fat 123 g188.9%
Saturated Fat 15.9 g79.5%
Trans Fat 0 g
Cholesterol 2320 mg
Sodium 7148.9 mg297.9%
Total Carbohydrates 158 g52.6%
Dietary Fiber 26 g103.8%
Sugars 23.6 g
Protein 189 g377.5%
Vitamin A 1064.2% Vitamin C 490.9%
Calcium 101.4% Iron 92.2%
*Based on a 2000 Calorie diet
Place shrimp in a large salad bowl.
Combine lemon juice, mustard and salt and pepper in a medium bowl.
Add oil, parsley and garlic; mix until blended.
Taste and adjust for seasoning.
Pour oil and lemon dressing over shrimp.
Toss lightly until shrimp are coated with dressing.
Refrigerate until ready to use.
Wash and dry lettuce thoroughly.