Shrimp Tomato Vinaigrette
|Shelled shrimp||1 Pound, cooked (Fresh Or Frozen, 2 Cups)|
|Frozen pea pod||6 Ounce, thawed, drained (1 Package)|
|Sliced green onion||2 Tablespoon (With Tops)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Italian salad dressing||20 Gram (1 Envelope)|
|Capers||2 Tablespoon, well drained|
With stem ends down cut tomatoes into wedges, cutting to, but not through base.
Spread wedges apart slightly; salt lightly.
Combine shrimp, pea pods, and onion.
Mix remaining ingredients and dash pepper; pour over shrimp mixture.
Cover; chill several hours.
Drain shrimp mixture, reserving marinade.
Spoon mixture into tomato shells on serving plate.
Pass remaining marinade, if desired.