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From Nancy Morris
2 lbs. Large fresh cooked shrimp
1 c. Onion
1 c. Fresh parsley
2/3 c. Olive oil
1/3 c. White wine vinegar
1 clove garlic minced
1 tsp salt
1/8 tsp. Pepper
Sprinkle Cavender Greek seasoning
Put shrimp, onion and parsley together and refrigerate overnight. Add rest of ingredients and refrigerte. Serve with crackers
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