or as she calls them, “Gambas Vinagreta”

1lb. cooked, shelled shrimp, tail on.
2 Tb finely chopped shallots
2 gloves garlic, very finely minced or mashed
2 Tb finely chopped parsley (to taste)
2 Tb lemon juice
¼ cup olive oil
salt
pepper


If using fresh shrimp, boil in the shell in lightly salted water with a pinch of fennel seed for a couple of minutes, or until the shrimp turn pink.   Let stand in cooking liquid until cool.  Shell and de-vein if necessary.   Leave tail on.

Add the rest of the ingredients, correct seasonings, and allow to marinate for at least two hours or overnight.

Serve on a lettuce leaf or in a glass bowl.