Makes 10 servings.
1 cup broccoli florets
1 cup cauliflower florets
1 cup baby carrots
1 medium green pepper
1 medium red pepper
10 ounces small fresh mushrooms
8 green onions (scallions)
2 pounds cooked shrimp, peeled & deveined
1/3 cup lemon juice
1/2 cup light olive oil
1/2 cup white wine or cider vinegar
3 Tbsp Dijon mustard
1 tsp sugar
1/4 tsp salt
1/8 tsp cayenne pepper
3 Tbsp fresh, chopped parsley OR 1 Tbsp dried parsley
Rinse broccoli and cauliflower florets and carrots.
Microwave together, covered, in 1/4 cup water on High for 6 minutes, stirring
after 3 minutes.
Add cold water to stop cooking; drain. Wash peppers, cut
into 1-inch pieces. Rinse and trim mushrooms and green onions; cut onions into
1-inch pieces.
Combine vegetables and cooked shrimp in a very large
container.
Use a whisk or fork to combine remaining ingredients; pour
over vegetable mixture and mix well. Cover and refrigerate 4 hours or
overnight, stirring often.
When ready to serve, stir. Use a slotted spoon to remove
Medley from marinade to serving dish.
