Baby Shrimp With Oil & Lemon
|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|
Pat shrimp dry with paper towels.
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.