Ingredients:

• 1 cup vegetable oil
• 4 tablespoon cider vinegar 
• 1/2 teaspoon lemon juice 
• 1 clove garlic, minced 
• 1 tablespoon Dijon-style mustard 
• Fresh tomato wedges Sauce
• Pretty Lettuce
• 1 cup pecans, toasted and chopped 
• 1 small sweet red pepper, cut in thin strips
• 1 (10-oz.) none package frozen snow peas, thawed 
• 8 ounce small white mushrooms, thinly sliced 
• 2 lb fresh, medium-size shrimp, cooked in salted water and peeled 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper

Directions:

In a large bowl, combine the whole shrimp, mushrooms, peppers, snow peas, and pecans. To make the sauce, use a food processor or blender, mix the mustard, garlic, lemon juice, and vinegar; blend. Then, running the machine continuously, add the oil in a slow, steady stream. Add salt and pepper. Pour the sauce on the shrimp mixture, and toss to mix completely. Taste and add salt, if desired. Cover bowl, and refrigerate for 2 to 3 hours. Serve cold on pretty lettuce with a tomato wedge for topping.