
This recipe is a favorite in our family. I have no idea where it came from originally. It was passed down from generation to generation and now everyone calls it Antoinette's. Once you taste this you will never want to eat shrimp any other way at Christmas time. A very old dish that has been around for years in some circles and is now making the rounds in Old Lyme after I introduced it a few years back at a party I had. It is easy to make and like many dishes of this sort tastes much better when you make it ahead of time. Enjoy if you make it. Oh yes, it's good for you too.
1-2 pounds of cooked large shrimp with the tails off, cut in thirds
2 large tomatoes, cut in bite sized pieces
2 cloves of fresh garlic, sliced
1 large jar of red/green vinegar peppers either hot or sweet cut into bite sized pieces
1 bunch of very fresh scallions washed extremely well, chopped
1 can of pitted small black olives or 1 cup of pitted calamata olives
3-4 stalks of fresh celery sliced
4-5 fresh basil leaves chopped fine
salt and pepper to taste
1/2 cup of extra virgin olive oil
Combine all these ingredients and toss. You may have to go to an Italian grocery store or one that has an Italian specialties section to find the big vinegar peppers. Look for vinegar on the ingredients label if in doubt. Don't confuse these with roasted red peppers. They are not the same thing. Vinegar peppers are NOT roasted at all. Don't substitute because this adds to the overall flavor. Add olive oil to taste with salt and pepper. Let sit overnight in the fridge. Serve cold.

Next on the list, Aunt Chris' homemade pasta and Aunt JoJo's Rice Pudding (only 1,000 calories per teaspoon!!)