1 lb. shrimp frozen (size 21-25 peeled & deveined)
6 ripe native tomatoes, cut in wedges
1 lg. cucumber, sliced
1 can black olives, pitted
1 red onion, sliced
3 chopped hot finger pepper (optional)
2 cloves chopped garlic
3 tbsp. each fresh chopped basil & parsley
2 tbsp. red wine vinegar
6 tbsp. salad oil
Salt & pepper to taste

To cook shrimp; fill pan with cold water, 1 bay leaf and 1/4 lemon wedge. Pour in frozen shrimp, bring to a boil. Shut off. Pour into a strainer and drain well. Place shrimp back in pan and fill with cold water to chill down shrimp. When shrimp are chilled, place in large salad bowl. Add all other ingredients; toss until well blended. Refrigerate until ready to serve. (Use as an appetizer, as a salad or as a meal.)