Island Shrimp

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Prep. Time: If you get fresh shrimp in their shells, leave 20 minutes to shell and clean them, otherwise 20 minutes to prepare. Preheat oven: Bring 4 quarts of water to a boil. Makes 4 servings.

1 lb. fresh shrimp shelled and cleaned
3 scallions finely chopped
3 celery stalks, strings removed, finely chopped
1 cup of frozen peas cooked but still firm and bright green
1 cup of fresh or canned pineapple
1/2 cup dry roasted peanuts

For Salad Dressing :
1/4 cup olive oil
2 teaspoons raspberry vinegar
2 tablespoons Sorrell Ridge Raspberry
1 tablespoons minced parsley
2 teaspoons minced garlic
1/4 teaspoon minced cayenne pepper
1/8 teaspoon each of dried ginger and dried mustard

Cook the cleaned shrimp in boiling water for 3 or 4 minutes until the shrimp curl and turn pink, but don't over cook. Let the shrimp cool a bit so you can handle them and then chop them up into large bite size pieces. Toss the scallions, celery, peas and pineapple in with the shrimp. Make your dressing by blending together all the ingredients under Salad Dressing by hand in a small bowl. Pour the dressing onto the shrimp mixture and toss until all pieces of shrimp and chopped veggies and pineapple are coated with the dressing. Chill for at least two hours and serve chilled on top of a bed of finely shredded lettuce. Sprinkle the top with the peanuts just before serving.

Makes 4 servings.