Marinated Shrimp Vinaigrette for Antipasto

Marinated Shrimp Vinaigrette for Antipasto

1 pound medium shrimp, cooked 6 T. olive oil 2 T. red wine vinegar 1 T. minced shallots 3 cloves garlic, cut in half 1 T. minced parsley 1 T. minced chives 1/2 bay leaf

Combine all the ingredients in a bowl and toss to coat evenly. Cover and store in the refrigerator for several hours. Source: With Love from Darling's Kitchen

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* Catsrecipes Y-Group