Recipe

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• 2 heads fresh cauliflower, washed and cut into
• 1 pint grape tomatoes
• 2 (10 oz) cans button mushrooms, drained
• 2 cups baby carrots, washed (and scraped , if necessary)
• 1 cup pitted california black olives (kalamata olives can also be used) (optional)
• 1/2 small red onion, sliced
• 1 (8 oz) bottle italian salad dressing (or your favourite bottled vinaigrette salad dressing)
• 3/4 lb cooked shrimp, peeled but with tails left on
• 4 hard-boiled eggs, peeled and halved
• fresh ground black pepper , to taste

• 1 The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl.
• 2 Pour entire bottle of dressing over veggies and mix well.
• 3 Tightly cover and refrigerate overnight, stirring before you go to bed.
• 4 In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
• 5 When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
• 6 Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.