Serves: 30
Total Calories: 24

1 pound shrimp large, peeled, cooked
1/4 cup olive oil or canola oil
1/4 cup lemon juice
2 tablespoons dill weed chopped fresh or 2 teaspoons dried dill weed
1 tablespoon red wine vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon Dijon style mustard
lettuce leaves

Place shrimp in a large shallow dish.

In a small bowl, whisk oil, lemon juice, dill, vinegar, lemon-pepper seasoning salt, and mustard until blended. Pour over shrimp, tossing until coated. Cover and chill 1 to 4 hours, stirring occasionally.

To serve, drain and place on lettuce leaves or in a chilled bowl set in a bed of ice. Serve with picks.

Nutritional Facts:

Serves: 30
Total Calories: 24
Calories from Fat: 17

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