Salad of Shrimp and Roasted Red Peppers
Yield:4-6 servings

2 Tbsp. salt
1 lb. large raw shrimp(18-20)
2 sweet red peppers
2 sweet green peppers
2 medium tomatoes
1 head Boston lettuce

Dressing:
1 Tbsp. prepared brown mustard
3 Tbsp. lemon juice
1/8 tsp. pepper
5 Tbsp. olive or salad oil

8 large pitted ripe olives, quartered

1. In a large saucepan, bring 2 cups water to boiling, add salt. Add shrimp, boil 5 minutes, drain and cool slightly. Shell and devein shrimp, refrigerate to chill well.

2. Prepare roast peppers:(Or roast on the grill): Preheat oven to 450 degrees F. Wash peppers, remove seeds and ribs. Cut peppers into lengthwise strips, 1/4 inch wide. Arrange in single layer on cookie sheet. Roast 10 minutes or till slightly browned. Let cool, refrigerate.

3. Halve tomatoes, remove seeds, cut into wedges; refrigerate. Wash and dry lettuce. Store in refrigerator till ready to use.

4. Make dressing:
Combine all ingredients in a jar with a tight-fitting lid. Shake well. Refrigerate till serving time.

5. At serving time: Line salad bowl with half of lettuce. Coarsely shred rest into bowl. Arrange shrimp and peppers alternately on top. Sprinkle with olives and tomato wedges.

6. Shake dressing well, pour over salad and toss.