Bertolli Marinated Shrimp Recipe

• 1 1/2 lb Cooked shimp in shells
• 1/2 c. Bertolli extra virgin olive oil
• 1/4 c. Bertolli red wine vinegar
• 2 Tbsp. Bertolli spaghetti sauce
• 2 Tbsp. Horseradish mustard
• 1/2 c. Chopped celery
• 1/2 c. Chopped green onion
• 1/2 c. Liquid removed capers
• 1 x Clove garlic, chopped
• 1 1/2 tsp Paprika
• 1/2 tsp Salt
• 1 dsh Cayenne pepper Shredded lettuce, for bed Lemon wedges, for garnish

1. Peel shrimp, leaving tails on.
2. Mix remaining ingredients, except lettuce and lemon in a medium bowl.
3. Stir in shrimp.
4. Chill, covered, for 12 hrs, stirring 2 or possibly 3 times.
5. Spoon onto a lettuce-lined plate; garnish with lemon.

shimp, extra virgin olive oil, red wine vinegar, spaghetti sauce, horseradish, celery, green onion, liquid removed capers, clove garlic, paprika, salt, cayenne pepper

Taken from cookeatshare.com/recipes/bertolli-marinated-shrimp-83785 (may not work)