INGREDIENTS
1 lb cooked, shelled shrimp
3 scallions, thinly sliced on the diagonal
1 yellow bell pepper cut into strips
1/4 cup olive oil
3 Tbl chopped fresh basil or parsley
1 Tbl raspberry vinegar
salt and pepper
1/4 cup pecan halves
lettuce
DIRECTIONS
Combine shrimp, scallions and peppers. In a small jar with a tight fitting cover combine oil, vinegar and basil. Shake well. Pour dressing over the shrimp and toss to mix. Spoon onto lettuce lined plates and top with pecan halves.