32 peeled, de-veined shrimp, cooked and coarsely chopped
1/2 lb. good-quality imitation crab, coarsely chopped
2 cucumbers, peeled and chopped
1 sm. green pepper, seeded and chopped
1 sm. red pepper, seeded and chopped
2 sm. tomato, chopped
2 sm. white onion, finely chopped
1/2 - 3/4 cup Spanish olives, left whole (optional)
1/4 C. minced fresh parsley
1 Salt, to taste
1/4 C. red wine vinegar (or to taste)
3/4 C. good-quality extra virgin olive oil (or to taste)
20 bright green lettuce leaves (not iceburg) for garnish
2 sm. white onion, finely chopped
1/2 - 3/4 cup Spanish olives, left whole (optional)
1/4 C. minced fresh parsley
1 Salt, to taste
1/4 C. red wine vinegar (or to taste)
3/4 C. good-quality extra virgin olive oil (or to taste)
20 bright green lettuce leaves (not iceburg) for garnish
1. Place your seafood, veggies, olives, and parsley in a large bowl. Stir to mix. Add salt to taste.
2. Stir in vinegar. Start with just a bit and add the amount that fits your tastes (sorry, it's hard to be specific-- most Spanish recipes are just "taste as taste can".
3. Stir in oil. Cover and refrigerate at least an hour two, or up to 12 hours, before serving.
4. Line each salad cup with a lettuce leaves and divide your prepared salpicon recipe evenly among them
2. Stir in vinegar. Start with just a bit and add the amount that fits your tastes (sorry, it's hard to be specific-- most Spanish recipes are just "taste as taste can".
3. Stir in oil. Cover and refrigerate at least an hour two, or up to 12 hours, before serving.
4. Line each salad cup with a lettuce leaves and divide your prepared salpicon recipe evenly among them
OPTIONS: Squid rings, Scallops
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