CALIFORNIA SHRIMP BOWL
1 1/2 lb. unshelled medium shrimp
1 T. pickling spice
2 celery tops (or more)
2 tomatoes, cut into wedges
2 T. capers
2 hard-cooked eggs, sliced
3 T. oil and vinegar dressing (bottled or homemade)
Drop shrimp into boiling salted water to cover and add pickling spice and celery tops. Bring again to boil and cook, uncovered, 2 to 3 minutes.
Drain, peel and devein shrimp. Place in bowl, cover tightly and chill several hours.
Line serving bowl with greens. Arrange shrimp and tomato wedges in bowl. Sprinkle with capers and garnish with sliced eggs. Sprinkle with dressing and serve at once. Pass more dressing, if desired.
Yield: 6 servings