Servings/Yield:  4 servings


2 6 oz pkgs. lg cocktail cooked shrimp (frozen)

2 med. tomatoes (each cut in 8 pieces)

1 cucumber (peel on, slice thin)

½ red onion (slice thin)

1 2 1/4 oz can sliced black olives

¼ cup prepared Italian or herb dressing

½ cup Feta cheese, crumbled

½ teaspoon dill weed

2 tablespoons parsley, chopped

Black pepper to taste


Thaw shrimp in refrigerator overnight. Drain well. Combine remaining ingredients. Add shrimp and mix gently. Serve chilled, in a bowl, on lettuce, spinach or red cabbage leaves. Garnish with additional black olives, thin red onion slices, feta cheese and parsley sprigs.

© Barbara Deitch 2020