Summer Recipe: Tomato Trifle

Tomato Trifle –
2-3 baskets of cherry tomatoes
1 cup kalamata olives
2 bags uncooked shrimp
1 lemon
3 cups sorrel, chiffonade
1 pound artichoke pasta
1 package feta

Olive Oil, Vinegar, Salt and Pepper

Cook shrimp in seasoned water until barely cooked
Let cool off in salad dressing and lemon juice, toss ingredients.
Season. Serve with baguette.
Delicious!

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