This is a great finger-food appetizer.
- 6 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- freshly ground black pepper
- 24 large cold water Shrimp, cooked and de-veined
- 1 large green pepper, de-seeded and finely diced
- 1 large red pepper, de-seeded and finely diced
- 1 bunch fresh chives, snipped
- fresh dill or fresh chervil or fresh parsley
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