1 lb. fresh medium shrimp*
1 c. (8 oz.) low calorie Italian salad dressing
1 Tbsp. chopped fresh parsley
2 Tbsp. wine vinegar

Boil shrimp in plain water until tender, 3 to 5 minutes. Do not overcook. Cool and peel. Combine salad dressing, parsley and vinegar. Pour over shrimp; cover and refrigerate 6 to 12 hours. Drain and serve with toothpicks. Makes 10 to 12 appetizers.

*Medium size fresh mushroom caps, broccoli and cauliflower flowerets may be used instead of the boiled shrimp.