Vinaigrette Shrimp Salad

  • 2 lb fresh, medium-size shrimp, cooked in salted water and peeled
  • 8 ounce small white mushrooms, thinly sliced
  • 1 small sweet red pepper, cut in thin strips.
  • 1 (10-oz.) package frozen snow peas, thawed
  • 1 cup pecans, toasted and chopped
  •  Pretty Lettuce
  •  Fresh tomato wedges
  • Sauce :
  • 1 tablespoon Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon lemon juice
  • 4 tablespoon cider vinegar
  • 1 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

In a large bowl, combine the whole shrimp, mushrooms, peppers, snow peas, and pecans. To make the sauce, use a food processor or blender, mix the mustard, garlic, lemon juice, and vinegar; blend. Then, running the machine continuously, add the oil in a slow, steady stream. Add salt and pepper. Pour the sauce on the shrimp mixture, and toss to mix completely. Taste and add salt, if desired. Cover bowl, and refrigerate for 2 to 3 hours. Serve cold on pretty lettuce with a tomato wedge for topping.