INGREDIENTS
1 lb
peeled and devained shrimp with tails removed
1 cup
small tomatoes
1
green bell pepper, chopped
1/2
red onion, chopped
1 cup
black California olives
1/8 cup
packed basil leaves, sliced
1/4 cup
extra-virgin olive oil
2 tsp
lemon juice
2 tsp
course grain Dijon mustard
1 tsp
garlic
1/4 tsp
salt
1/4 tsp
pepper