Ingredients
1/2
lb cooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
4
medium green onions, thinly sliced (1/4 cup)
2
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon dried tarragon leaves
1
tablespoon red wine vinegar
Dash freshly ground pepper
1
cup seedless red grapes, cut in half
16
leaves leaf lettuce (about 3 cups)
Preparation
In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.
