3 (10-in.) soft tortilla shells 1 c. chopped Florida parsley 1/2 c. chopped black olives 1/2 c. chopped green olives 1/2 c. chopped Florida green onions 1/4 c. olive oil 1 tsp. minced garlic 2 c. chopped lettuce hearts 1-1/2 lb. large Florida shrimp, cooked with tails on
What to do:
1. Cut tortilla shells in half. Then cut 1/2 in. off of the rounded side of the half shell. Roll each half shell around an oven-proof glass or tin cup and secure with string. Bake at 300°F until the shells are firm and will hold their shape. Remove from oven and let cool. 2. Cut string away from shells and slide shells off the cup; set aside. 3. Combine parsley, olives, onions, olive oil and garlic; mix well and chill. 4. Place shells on individual serving plates and fill halfway with lettuce. Finish filling the shells with the parsley mixture. Arrange the cooked shrimp on the edge of the shells and serve with your favorite dressing.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
