Ingredients
1/4
cup chopped fresh basil leaves
2
cloves garlic, finely chopped
1
tablespoon chopped fresh rosemary leaves
2
teaspoons grated fresh lemon peel
1/4
teaspoon salt
1/3
cup olive or vegetable oil
3
tablespoons red wine vinegar
1
lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
Lettuce, if desired
Preparation
In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.
