For best results, saut� raw shrimp, as boiled shrimp loses much flavor to the water it's cooked in. Find capers in the specialty section of the grocery store; they're a small pickled flower bud of a Mediterranean shrub, with a pungent, very unique flavor. As for the shallots, onion substitutes just fine. (The shallots are like a tiny onion, but have a mild, sweet flavor of their own). Multiply this recipe as necessary for larger crowds. Serves 4.

Ingredients:

• 1 lb. shelled, raw shrimp
• 2 TBS. fine-chopped onion or shallot
• 1/2 c. loose-packed parsley, chopped fine
• 1 med. peeled, seeded tomato, chopped
• 1/2 tsp. sugar
• 1 tsp. dried basil
• 2 TBS. capers, patted dry
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. mayonnaise
• 1 Head Chopped Romaine (or a few leaves for garnish)
  

Saut� on high heat until no longer translucent (just a few minutes), in a bit of olive oil: > 1 lb. shelled, raw shrimp

Mix the following ingredients into cooled shrimp: > 2 TBS. fine-chopped onion or shallot > 1/2 c. loose-packed parsley, chopped fine > 1 med. peeled, seeded tomato, chopped > 1/2 tsp. sugar > 1 tsp. dried basil > 2 TBS. capers, patted dry > 1/2 tsp. salt > 1/4 tsp. pepper > 3/4 c. mayonnaise

Marinate 2 hrs. or more. Just before serving, toss with: > 1 Head Chopped Romaine

Or serve on leaf lettuce. Garnish with "tomato rose" or cherry tomatoes.