ITALIAN SHRIMP SALAD
1 lb. small shrimp without tails, deveined, sliced lengthwise
1 cup fresh flat leaf parsley, cleaned and chopped (discard stems)
2 cloves fresh garlic, minced
1/2 cup light olive oil
Salt and Pepper, to taste
Boil water into a saucepan. Add shrimp and return to a boil or cook until shrimp becomes pink. Transfer to a strainer and rinse with cold water.
Mix chopped parsley, finely minced garlic and oil together in a large bowl, tossing well. Fold in the chilled shrimp and season with salt and pepper. Refrigerate for at least 2 hours prior to serving.