1 lb. fresh mushrooms, quartered
1 c. water
1/2 c. Italian salad dressing
2 tbsp. lemon juice
2 cloves garlic, halved
1/2 tsp. thyme leaves
1/2 tsp. peppercorns
1/8 tsp. nutmeg
2 bay leaves
2 lbs. med. shrimp, cooked and deveined
1/4 c. sm. pimiento-stuffed olives

Combine all ingredients except the shrimp and olives in a large saucepan. Bring to a boil, reduce heat, cover and simmer 5 minutes.

Put shrimp and olives in large bowl. Pour hot mixture in bowl and toss lightly to mix. Refrigerate 6 to 8 hours or overnight.

To serve: Pile generous amount of mixture with some of the marinate onto crisp salad greens on plate. Serve as a luncheon or supper entree.